lamb biryani and the chana masala, and kept pretty close to the recipes. So let's start with the lamb.
Start with some plain yogurt, garlic, cayenne, cumin, salt & pepper. Once mixed together, drop in your lamb and make sure they're nice and coated in the yogurt mixture. While the lamb is getting all cozy with the yogurt and spices, you can saute some sliced onions in butter with cardamom, turmeric, cloves, and cinnamon.
Once everything was mixed, we added the lamb and yogurt to the pan, along with some water and the golden raisins. The recipe calls for regular raisins, but I prefer golden raisins, so we used those. If you're not cooking the rice in the pan with the lamb, you can add less water than the recipe calls for. You just want enough to make a sauce.
Now, onto the chana masala. This was another easy dish to pull together. You start with some onion, garlic, ginger, and a hot green chili. All I could at the store was a jalepeno, but it worked out just fine. Once those cook down, add in your spices: coriander, cumin, cayenne, turmeric, paprika, garam masala (I had to use some curry since the grocery store was out of garam masala), and the juice from half of a lemon.