Mutton curry

Goat/Lamb meat chunks  1.5lbs to 2lbs

For marinade:

ginger paste 1heaped tsp

garlic paste   1 heaped tsp

salt     1tsp

turmeric  1/2tsp

chilli powder 1tsp

coriander powder   1tsp

cumin powder 1/2tsp

yogurt     1scoop

For curry masala:

black mustard   1/2tsp

red chillies   5

poppy seeds  1tsp

fenugreek seeds  few seeds

white sesame seeds 1/2tsp

coriander seeds   1/2tsp

cumin seeds  1/4tsp

cloves  5

cardamom  3

kalonji(nigella) seeds   1/2tsp

black pepper  1/4tsp

For curry base:

Onion   1big size, diced

tomatoes   2, diced
green chillies  5, minced

curry leaves 5-10 leaves

chopped cilantro   1tbsp

ginger paste  1/2tsp

garlic paste 1/2tsp

chopped raw papaya  1/4 cup

yogurt 1/2cup
chopped mint leaves, few 

Add when pressure cooking: whole betel nut 1 (remove from curry after cooked)

Instructions:

For marinating: Wash mutton chunks and apply all marinade ingredients to coat pieces well. Marinated meat can be stored in freezer till use or if being used right away, leave in fridge for a few hours at least (overnight is best). If frozen, thaw before cooking.

For preparing curry masala: dry roast all masala ingredients, cool and grind to a powder. Set aside.

For preparing curry: Heat 1-2tbsp oil in a pan. Add diced onion, a pinch of sugar, cover and cook till soft. Add ginger and garlic paste and saute till raw smell is gone. Add marinated mutton pieces, mix well, cover and cook for 15 min. Add ground curry masala, diced tomatoes, raw papaya and curry leaves. Cover and cook for 10 minutes. Add yogurt, green chillies, cilantro leaves and cook further 5 min. Mix intermittently, to avoid curry base from sticking to the pan. 

Transfer curry into a container suited for pressure cooking. Add mint leaves and mix. Cover, and pressure cook for 3-5 whistles. Follow instant pot instructions, if using for pressure cooking.

Before serving/eating, remove betel nut from curry. Enjoy with cooked brown rice/white rice/quinoa or roti/chapathis.

Potato and seared broccoli soup

Recipe from: Seared Broccoli and Potato Soup (MELISSA CLARK)https://cooking.nytimes.com/recipes/1017010-seared-broccoli-and-potato-soup

1.5lbs baby potatos
2 big heads of broccoli
1 spanish onion
2 large cloves garlic
black pepper
1 tbsp olive oil
1.5tbsp butter

Dice onion and quarter baby potatoes. Slice garlic into big chunks. Separate broccoli into florets.
Melt butter in a thick bottom pan. Add chopped onion and cook till translucent. Add potatoes, cover and cook for a few min. Add salt and 3-4 cups of water, boil for 10-15 min till potatoes are almost soft on a fork.
Heat a non-stick or cast iron griddle. Drizzle olive oil to coat the surface. Place the broccoli florets and let sear to reddish brown on both sides, on the stalks. The florets will be partly seared and partly green. Drizzle a little more oil if dry. Also place the garlic sections to sear on both sides. Once seared, add broccoli and garlic to the boiling soup and continue cooking for 10 more minutes. Add crushed black pepper to taste, adjust for salt.

Cool for 5-10 min, and puree roughly the vegetables using an immersion blender. Take care to not puree thoroughly. There should be chunks of potatoes in the soup.

Add lemon juice if desired. Enjoy hot with toasted bread or crackers.