I made pie?

mmmkay guess I need to practice pie making :(

repost from here http://www.mamtaskitchen.com/recipe_display.php?id=10573 but put nice and safe for my reference here.

Beef Madras Curry

Beef Curry from Madras (Chennai)

Mamta Gupta

Beef is not really a very commonly eaten meat in India as majority of it's population is Hindu and they are forbidden to eat beef, if they are religious. Cow is considered sacred, a mother to all Hindus, as it gives us milk. This dish is more popular in UK, and perhaps in some Muslim countries, than it is in India. This recipe should now be called 'Chennai Beef Curry', as Madras has been renamed as Chennai! The recipe can be used to make chicken, pork and lamb curries too, cooking times will vary. Serves 6

Ingredients

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1 kg. good quality lean steak. Curries cooked from poor quality meat do not taste good, unless slow cooked as a casserole or pressure cooked.

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2-3 tbsp. cooking oil

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1 tsp. black mustard seeds

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8-10 curry leaves (not bay leaves)

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150 gm. or 1 medium onion, peeled and chopped finely

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1-2 cloves garlic, peeled and grated/chopped

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1 inch piece root ginger, peeled and grated

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2 tsp. coriander powder

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2 tsp. ground cumin powder

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1 level tsp. turmeric powder

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1 level tsp. chilli powder (more if you like it hotter)

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1 1/2 tsp. salt (adjust to taste)

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2-3 tbsp. white vinegar

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2 tbs. tomato puree

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1 cup beef stock or water

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A handful of chopped coriander leaves (optional)

Instructions

1.
Place meat in a bowl. Add coriander, cumin, salt, turmeric, chilli powder and vinegar and mix well. Keep aside to marinate while preparing onion, ginger, garlic.

2.
Heat oil in a pan.

3.
Add mustard seeds. As the seeds start to splutter, add curry leaves, stir quickly and add onions, garlic and ginger. Fry until onions are golden-dark brown.

4.
Add meat and spice mix and stir fry until meat is well browned.

5.
Add tomato puree and stock/water. Bring to boil. Cover and simmer on low heat for 1 hour, or until beef is tender. You can pressure cook it under full pressure, for 6-7 minutes. The time required to cook depends on the quality of meat. The better the meat, faster it cooks. The gravy should coat the meat nicely and not be too runny.

6.
Turn heat off, add coriander leaves and stir.

7.
Serve hot with Boiled Rice

Notes

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You can use tamarind paste, instead of vinegar and tomato puree.

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Once cooked, you can add a tin of coconut milk, to give it a different flavour.

Quinoa

Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.

The Ingredients

250g (9oz) Ghee

3 tablespoons Fresh Coriander (chopped)

65g (2 1/2oz) Garlic

1 tablespoon Ground Turmeric

1 tablespoon Red Chilli Powder

350g (12oz) Fresh Spinach washed with large stalks removed

1 tablespoon Ground Cumin

4 medium sized Green Chillies with stalks removed

1 tablespoon Paprika

½ tablespoon Garam Masala

550g (1 1/4lb) Onions Chopped

1 x 400g (140z) Can Chopped Toms

50g (2oz) Fresh Ginger, peeled and chopped

1 tablespoon Salt

900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes

1 tablespoon Ground Coriander

120ml (4fl oz) water

A pinch of ground cumin and freshly ground black pepper to serve

How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.

6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Simmer for 2 minutes more.

7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.

Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.

Ingredients:

3 tablespoon Gram flour

2 Large Onion

1/4 teaspoon chili powder

1/2  teaspoon turmeric powder

Ground cumin (see method for quantity)

1/4 teaspoon ground ginger

Ground coriander (see method for quantity)

1/4 teaspoon chilli powder

Ghee or oil.

Method:

Peel and cut onions to obtain lengthy slices. 
Put a pan on the heat, add a little ghee or olive oil or veggie oil and gently fry the onions off until soft and translucent (ie cooked) then add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, ginger powder and the chilli powder.
Stir in well and remove from heat.
In a bowl add the Gram flour, and mix into the flour a further 1/4 teaspoon coriander and 1/4 teaspoon cumin and a pinch of salt.
Now add the onion mixture to the bowl and stir well until all the onions are well coated with gram flour.
Now this is the important bit, get some cold water and add it a teaspoon at a time until you get a wet mixture not too sloppy but fairly thick batter consistency.

Form into egg sized balls.

Deep fry until golden brown and crisp.

Serve with green salad, lemon slice and yogurt mint sauce.