1 tablespoon ghee or butter 1 onion, chopped 2 tablespoons minced garlic 1 teaspoon turmeric 1 teaspoon cumin powder 1/8 teaspoon cayenne 1 cup chopped tomatoes 1 cup dried red lentils 4 cups water 1 teaspoon sea salt 1 teaspoon ghee or butter 1 teaspoon cumin seed 1 teaspoon mustard seed 1/4 cup chopped fresh cilantro Heat butter or ghee in large pot, saute onions slowly until browned.

3 Tablespoons olive oil 2 medium sweet peppers, finely chopped 2 medium onions, finely chapped 1/2 cup finely chopped coriander leaves 8 doves garlic, crushed 1/4 teaspoon cayenne 2 teaspoons ground cumin seeds 6 large polatoes (approximately 2 pounds), peeled and chopped into large pieces 4 cups water 1 teaspoon salt 1 lemon rind, finely chopped Heat oil in a saucepan and saute peppers and onions over medium heat for 10 minutes.

5 1/2 quarts water 1 1/2 pounds curing salt 1/4 cup cardamom pods 1/4 cup dried red chilis 1/4 cup coriander seeds 1 tablespoon cumin seeds 1 tablespoon whole cloves 1 tablespoon ground cinnamon 1-inch piece wild ginger, peeled and finely chopped 1-inch piece licorice root, peeled and finely chopped 2 tablespoons ground star anise 20 ounces lean pork belly, trimmed and cut into 3X6-inch rectangles