Mysore Sambar Powder

MYSORE SAMBAR POWDER Ingredients: 2 tsp: oil, 3 tbsp.Corriander Seeds; 1/8 tspn. Whole Fenugreek seeds; 1/2 - 1/3” pc. Of Asafotedia,(2.5cm) Cinnamon Stick broken up, 3 tbsp.whole dried Red chillies (or less if you wish the sambar to be medium hot put in just 1 ½ tbsp.dried whole Red Chillies), 2 tbspn. Chana Dhal, 4 tbsp.dessicated Coconut; A few - fresh or dried curry leaves.
Method
Method: Heat 1 tspn. Oil in a small cast iron frying pan, when hot, put in the corriander seeds, cinnamon, asafortedia & fenugreek seeds stir until the corriander seeds turn a shade darker & emit a roasted aroma. Empty into a bowl. Put in the Red Chillies into the same frying pan. Stir & roast until they start to darken. Put them too into a bow. Now put the remaining 1 tsp. Of Oil into the frying pan, when hot add the Chana Dhal stir & fry until it turns reddish. Put it into a bowl. Put the Coconut & Curry Leaves & fry until the Coconut turns a light brown. Remove from heat. Now put all the fried spices into a bowl along with the Coconut & Curry leaves – leave the spices to cool. Now place the spices in batches into the dry grinder & grind to a slightly coarse powder. Put into tightly sealed bottles & use when necessary.

Lamb Korma

The recipe is for 2 pounds of lamb.
Step 1:
Paste 1: Grind together about 3 tablespoons garlic + ginger paste + 3 green chillies
Paste 2: 1 cup yogurt + 1/2 tsp turmeric + 1 tsp chilli powder + 3 tomatoes chopped + salt
Paste 3: 1 cup coconut + 4 tsp saunf + 2 tsp poppy seeds.

Step 2:
Slice 1 + 1/2 large red onions

Step 3:
Add oil
Then add: 3 cinnamon sticks, 2 star anise, a few whole black peppercons, 6 cardomoms, 6 cloves
Add the onions, when slightly golder add Paste 1.
When they are kind of cooked add the meat and let the water come out of the meat.
Then add Paste 2 and cook until meat is tender.
Then add Paste 3 and cook until the meat is fully cooked.
I had to add some water between the steps whenever it started sticking to the bottom!