This is a traditional hot relish recipe with roots to Bangladesh made of dried shrimp with plenty of garlic and chili peppers. Once made, it can be kept in an airtight jar in the refrigerator for up to a month. It is worth making a good quantity. It is absolutely delicious with served with chicken curry with limes and tomatoes!

Ingredients
8 ounces dried shrimp, soaked in hot water for 10 min., then drained
3 tablespoons peanut oil
for shallots, finely chopped
4 garlic cloves, finely sliced
2 teaspoons toasted sesame oil
2 to 4 red chilies, seeded and finely chopped, or half to 1 teaspoon chili powder
2 teaspoons finely chopped fresh ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon salt or more to taste
juice of one lime or lemon

How to Make
Finely chop the shrimp with a sharp knife, pound them in a mortar and pestle, or put them in a small blender and blend until fine. Set aside.
Heat the peanut oil in a wok or saucepan and fry the shallots and garlic for 2 to 3 min. or until their slightly colored. Remove with a slotted spoon and reserve.
Add the sesame oil to the wok or pan, heat, and then add the chili peppers, ginger, turmeric and salt. Fry for 2 min., stirring all the time. Put in the ground shrimp and continue stir-frying for 1 min. Now add 2 tablespoons hot water and the lime or lemon juice. Stir until the liquid is absorbed by the strap. Mix in the reserve fried shallots and garlic. The relish should be moist, not dried. Taste and add salt if you think it is needed. When cold, store in an airtight jar. Serve cold as a relish.

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Ingredients
5 lbs boneless lamb, cubed
2 cups mustard oil
1 cup sour cream
100 g garam masala powder (incl.chilly, pepper, cumin)
2 pieces ginger
10 cloves garlic
2 teaspoons turmeric powder
1/4 cup lemon juice
1/4 cup vinegar
3 teaspoons salt

For The Curry
1 red onion, chopped
2 green chilies, chopped
ginger-garlic paste
1/2 teaspoon fenugreek seeds, for sauteed
1/2 teaspoon onion seeds, for sauteed
1/2 teaspoon cumin seed, for sauteed
2 large tomatoes

Directions
Mix all the ingredients and prepare a paste Marinate Lamb cubes with above ingredients. Keep marinated lamb overnight. Bake it in oven for 10 minutes turning each side adding few drops of mustard oil/ Butter. For cooking: In a pan pour 1 cup mustard oil. Saute the fenugreek onion seeds cumin when it turns dark color add onion and green chilly stir fry and add tomato paste to make it thick gravy then add turmeric, salt and garam masala. Cover and simmer it for 5 minute then add little water.

Now add the baked lamb cubes and cook for another 10 minute when it is well done serve hot with jasmine rice.

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Ingredients
1 3/4 cups water
1 cup Basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds

Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

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