First make the kofta mixture - peel and roughly chop onion and ginger, split and remove seeds from green chilli and place all ingredients for the koftas along with the salt in a food processor.
Blitz for two minutes to blend the ingredients.
For the sauce - finely chop onions, grate the ginger, and peel, de-seed and chop tomatoes. Set aside.
Shape the meat mixture into small balls, about the size of a walnut and shallow fry in hot oil until coloured but not cooked through.
Remove koftas from pan, turn the heat down low, and make the sauce in the same pan.
Toss whole spices into the hot oil, and after a few seconds add the finely chopped onion.
Stir fry until onions turn colour, then add ginger, turmeric and tomatoes to the pan.
Continue frying for a further five minutes, or until the tomatoes take on a rich deep colour.
Pour in about 250ml hot water, bring to a simmer and return koftas to the pan along with any meaty juices.
Season with salt and simmer for about twenty minutes, or until the koftas are tender.
Season meat with Worcestershire sauce, paprika, MSG powder, salt and pepper.
Rub this seasoning into the meat.
In a large, heavy pan, such as the bottom section of a roaster, pour a layer of rock salt (can be ice cream rock salt) until the bottom surface of the container is completely covered.
Lightly dampen the rock salt with water until the salt is just moist.
Place the prime rib onto the salt in a standing rib position.
Then cover the prime rib completely with rock salt and again repeat the procedure of dampening all of the salt very lightly with water.
Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500 degrees.
Allow the prime rib to roast for 12 minutes per pound.
When cooking time is completed, remove the roast from the oven.
The rock salt will be extremely hard and must be carefully broken away from the prime rib.
This can be done with a wooden mallet by gently striking the surface of the salt, creating cracks.
Pull the salt sections away from the meat and brush any remaining salt particles from the roast.
This process which does not impart a salt flavor to the meat, traps the vital flavor juices and insures the very minimum of shrinkage.
1 quart mashed potatoes (use your favorite recipe)
8 tablespoons grated cheddar cheese
4 tablespoons shredded parmesan cheese
Directions:
Make your favorite mashed potatoes and keep them warm.
Grate the cheese and pre-heat the oven to 400 degrees F.
In a hot skillet, add the vegetable oil, then brown the meat with the garlic, shallots and onions.
When browned and the vegetables are tender, add the salt, pepper and flour.
Cook for 3-4 minutes over medium heat, stirring often.
Add the tomato paste, beef or chicken broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just add a little more broth).
Now add the peas, (Other vegetable combinations if you like) and parsley.
Taste the mixture and add more salt and pepper if you like.
Place in a casserole dish and top evenly with the warm mashed potatoes and grated cheese.
