The trick was to cut small quantities of meat into paper-thin slices, season them with condiments, preserves, and spices, add whatever vegetables you could grow or barter, and keep adding until you arrived at a dish so tasty that you forgot how little meat was in it.
Another preparation involves first heating powdered spices such as turmeric, cumin and coriander in oil so their different chemicals mix, then adding fresh ingredients, such as garlic, ginger and onions.