Lamb Curry

To Marinate:
Lamb-1kg
Yogurt-3/4cup
Salt-pinch
Turmeric - 1/2 tsp

Oil-1/4cup
Cinnamon - 1 inch
Cardamon-3
Clove-6
Onion - 2 sliced thinly
Tomato - 1/2 chopped finely
Green chilli - 3 silted
Ginger garlic paste - 1 tbsp
Coriander powder - 1/2 tbsp
Chilli powder - 1 tsps
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - to garnish 15 . Salt - as needed
Nutmeg powder - pinch

Cooking Instructions Step 1
Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.

Step 2
Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.

Step 3
Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides

Step 4
Add coriander powder, chilli powder and cumin powder. Saute for a minute.
 
Step 5
Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency.

Step 6
Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.

Ninja Foodi roast chicken

https://katykicker.com/ninja-foodi-roast-chicken/ used as a starting point...

How to roast a whole chicken in the Ninja Foodi

Prep Time 5 minutes

Cook Time 55 minutes

Ingredients

• 1 whole chicken. 1.5kg but whatever size you get just make sure it will fit into your Ninja Foodi
• Butter
• 4 cloves of garlic
• 1 teaspoon each of fresh sage, thyme and some smoked paprika
• 1/2 teaspoon of salt and pepper
• Onion, quartered

Instructions

1. Mince the garlic and mix together with the sage, thyme, paprika, salt and pepper with the butter.

2. Use 2/3 of this butter mix to dress the chicken all over and underneath the skin. Salt and pepper inside the cavity with the onion.

3. Reserve 1/3 of the butter mix to use later on in the cooking process.
4. Place your chicken in an air fryer rack with high handles. Breast side down.
5. Use the roast mode to cook at 210C for 15-20 minutes.
   Turn the chicken over and use the roast mode to cook at 180C for 15-20 minutes.
6. Baste it with the remaining butter mix and then leave it turned over.
7. Pop this back in, breast side up, and use the air fryer mode at 180C (355F approx) for 15-20 minutes.
8. Check that the chicken is not burning close to the end of the cooking time and use a meat thermometer to check the safe internal temperature has been reached also.