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Beef (chuck, arm, or other braising cut)

Italian: ⅓ c chopped onion, ⅓ c chopped green peppers, ½ t Italian seasoning, ⅛ t red pepper flakes, 1 t salt

Dutch Spiced: ½ chopped onion, 4 whole allspice berries, 1 juniper berry, 2 black peppercorns, 2 cloves, a 1" shard of cinnamon stick, a bay leaf, 1 T cider vinegar, 1 t salt

Korma (can also use lamb): 1/2 c chopped onions, 1 oz of nuts (cashews, almonds), 1 T minced garlic, 2 t minced ginger, 1/2 t turmeric, 1 t tomato powder or paste, 1 t garam masala, 3/4 t cumin, 3/4 t coriander, a tiny pinch of saffron, 1 t salt. To serve, remove the meat and use a stick blender to puree the nuts and stuff right in the jar to make a creamy sauce. (While saffron is expensive, the flavor comes through the PC process nicely) Korma (can also use lamb): ½ c chopped onions, 1 oz of nuts (cashews, almonds), 1 T minced garlic, 2 t minced ginger, ½ t turmeric, 1 t tomato powder or paste, 1 t garam masala, ¾ t cumin, ¾ t coriander, a tiny pinch of saffron, 1 t salt. To serve, remove the meat and use a stick blender to puree the nuts and stuff right in the jar to make a creamy sauce. (While saffron is expensive, the flavor comes through the PC process nicely)

Rogan Josh (can also use lamb): ½ c chopped onions, 1 T minced garlic, 1 t minced ginger, 2 T tomato powder or paste, 1 ½ t paprika, 1 ½ t garam masala, ½ t turmeric, ¾ t cinnamon, ¼ t nutmeg, 1 t salt

Pork (butt, shoulder, fresh ham, etc.)

Carnitas: ½ c chopped onion, 2 cloves of minced garlic, a 1" shard of cinnamon, a bay leaf, 2 T fresh orange juice, 1 t salt

Cuban Style: ½ c chopped onion, 2 cloves of minced garlic, ½ t cumin, ½ t oregano, ½ t black pepper, 2 T fresh orange juice, 1 T fresh lime juice, 1 t salt

Jerk: ½ c chopped onions, 1 T jerk seasoning, 1 t minced garlic, 1 t minced ginger, 1 T fresh orange juice, 1 T fresh lime juice, 1 t brown sugar, 1 t soy sauce, ½ t salt

Korean Style: ½ c chopped onions, 2 t minced garlic, 1 T minced ginger, 2 t gochujang (Korean chili paste), 2 t hoisin, 2 t ketchup, 2 t rice vinegar, 1 t honey, 1 t sesame oil, ¼ t black pepper, ¼ t Chinese 5-Spice, 1 t salt (still tweaking this one so it's a little experimental yet). Add more toasted sesame oil to serve.

subheading: Chicken (I use boneless thighs, but anything works):

Vindaloo: ½ c chopped onion, 1 T minced garlic, 1 T minced ginger, ¼ cup white vinegar, 1 T tomato powder or paste, 1 t garam masala, 1 t smoked paprika, ⅛ t cayenne, ½ t coriander, ½ t cumin, ½ t turmeric, 1 t salt

Tikka Masala: 1/2 c chopped onion, 1/2 a carrot in chunks, 1 T minced garlic, 1 T minced ginger, 1/2 t turmeric, 1/4 t smoked paprika, 1 t sweet paprika, 1 t garam masala, 1 t cumin, 2 T tomato powder or paste, 1 t salt. To serve, remove the meat and puree the sauce with a stick blender in the jar--the carrot thickens it. Simmer with meat, then add 1/3 c dairy (cream, sour cream, yogurt) to finish. Tikka Masala: ½ c chopped onion, ½ a carrot in chunks, 1 T minced garlic, 1 T minced ginger, ½ t turmeric, ¼ t smoked paprika, 1 t sweet paprika, 1 t garam masala, 1 t cumin, 2 T tomato powder or paste, 1 t salt. To serve, remove the meat and puree the sauce with a stick blender in the jar--the carrot thickens it. Simmer with meat, then add ⅓ c dairy (cream, sour cream, yogurt) to finish.

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