Urad Dal (with skin): ½ cup
Chana Dal: ¼ cup
Red kidney beans (Rajma): ¼ cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Kasoori methi: 1 tsp
Garam masala: ½ tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste
beans, nuts, butter

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt

Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice
shrimp, spiced, masala

2 tablespoons whole coriander seeds
4 teaspoons black peppercorns
2 teaspoons cumin seeds
12 whole cloves
1 teaspoon ground turmeric
3/4 teaspoon cardamom seeds (from whole green pods)

3 tablespoons vegetable oil
2 pounds meaty lamb neck bones
2 celery stalks, chopped
1 cup chopped onion
8 large garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
3 small bay leaves, crumbled
2 large plum tomatoes, chopped
5 cups canned low-salt chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh mint

3 1 1/4-pound lamb racks
spice, crusted, rack