Curry for chicken, lamb or beef

Base: In oil first fry whole cumin, cloves, cinnamon stick, bay leaf and cardamom pods. When cumin start popping add onions and green chillis and fry till golden brown. Then add tomatoes fry for 3 minutes. Now add the red chilli powder, ground coriander, ground cumin, turmeric, garam masala and ginger and garlic paste, and lemon juice and fry for 2 more minutes.

For Chicken Curry: Add chicken, cover and cook on medium heat for 10 minutes. Mix occasionally with gentle motions. Add yoghurt and mix and leave to cook for 5 more minutes with lid closed. Now add coriander leaves, mix and allow cook in low heat till you see oil floating on surface. This indicates that all the ingredients are cooked.

For lamb or beef curry: Boil lamb/beef first with onions (100g), black pepper (1tbsp), salt (to taste) then follow procedure as followed for chicken curry but totally skipping the part involving adding yogurt.