Breakfast
Fruit-flavored yogurt

Dinner
Lamb curry
Vegetable jhalfrezi

Recipes:

LAMB CURRY
3 Tbs. vegetable oil
1 large onion, finely chopped
1 Tbs. ginger, peeled and minced
2 large cloves garlic, minced
2 medium tomatoes, finely chopped
2 Tbs. ground coriander
2 tsp. garam masala
1 tsp. ground cumin
1/4 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 1/2 to 2 lbs. lamb neck or shoulder chops, cut into 1 1/2-inch pieces (leave the bones in)
1 tsp. salt
an 8-oz. container of plain nonfat yogurt
3 c. water
1 tsp. dried fenugreek leaves
1/4 c. chopped cilantro

Heat the oil in a large saucepan and cook the onions, stirring as needed. Cook on high heat for the first few minutes and then reduce the heat to medium-low for about 10 more minutes.
Add garlic and ginger, stir for a minute, then add tomatoes. Cook 3 or 4 minutes.
Add coriander, garam masala, cumin, turmeric, and cayenne pepper, and stir for a minute. Mix in the lamb and salt and stir it constantly over high heat for a few minutes to brown. Reduce heat and continue stirring for five more minutes.
Add yogurt a little at a time, stirring to prevent curdling. Add water, cover the pan, and cook 50 minutes.
Uncover pan and cook 10 to 15 more minutes. Add fenugreek leaves during the last five minutes of cooking.
Stir in cilantro and serve.

VEGETABLE JHALFREZI
3 Tbs. peanut oil
1 tsp. cumin seeds, chopped
1/4 tsp. ajawain seeds, chopped
2 small onions, cut into 3/4-inch pieces
1 1/2 Tbs. fresh ginger and 1 Tbs. fresh garlic, minced together until they form a coarse paste
half a jalapeño, with seeds, minced
1 Tbs. ground coriander
1/4 tsp. cayenne pepper
1/4 tsp. ground turmeric
3 to 4 c. mixed vegetables (I used fresh peas, cauliflower, carrots, and a potato), cut into 3/4-inch pieces
1 tsp. salt
3 roma tomatoes, cut into 6 wedges each
1/2 c. water
1 1/2 Tbs. white vinegar
1/2 c. chopped cilantro
1/2 tsp. garam masala

Heat oil in a large nonstick wok pan over medium-high heat. Add the cumin and ajawain seeds; they should sizzle when they hit the oil. Quickly add onions and cook about 1 minute. Add the ginger-garlic combo and cook another minute.
Mix in the coriander, cayenne, turmeric, jalapeño pepper, vegetables, and salt. Cook, stirring, about five minutes.
Add tomato wedges and water. Stir a minute, then cover and cook until the vegetables are crisp-tender (about 15 minutes). Add the vinegar and cilantro, stir a minute, then remove from heat and stir in the garam masala.