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Bloody Mary is the only drink which is an antidote in itself. A complete hangover free drink.
More Facts
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Keep a separate knife to cut lime/lemon as it tends to blunt a knife's edge.
More Kitchen Tips
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| Saag Gosht [Indian Lamb & Spinach Curry] |
Added: 14th Jun, 2006 | Viewed 3654 times |  |  |
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| This is a very quick and delicious version of the age old classic "Saag Gosht" which means "Spinach Lamb" literally. It is flavourful, fast and drier than normal curries. I prefer it with Naan Bread instead of rice or 'pulao'. |
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| Ingredients |
| For The Lamb |
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500 g lamb fillets
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1 large onion, chopped fine
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1 bunch spinach leaves, roughly chopped
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2 tbsp fresh cream
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ghee [clarified butter] for tempering | | For The Marinade |
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2 tsp garam masala
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1 tsp cumin powder
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1 tsp turmeric powder
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salt to taste
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2 green chillies
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1/2 cup mint leaves
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1/2 cup coriander leaves
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4 cloves of garlic
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1" piece of ginger
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1" piece of cinammon |
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| Method |
Assemble all the ingredients for the marinade. Roughly grind them using a mortar and pestle till a rustic,chunky paste is formed. Cut lamb fillets into small, even sized pieces. Combine lamb and marinade in a glass bowl and toss well, coating the lamb evenly with the marinade.
Heat ghee [2 tsp] in a wide, flat bottomed pan. Add the marinated lamb and cook on high heat for 5 minutes, stirring and tossing well. Add the onions and cook for another 5 minutes. Add the spinach and cream. Adjust the seasoning and simmer covered with a lid for approximately 20 minutes on low heat. |
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| | Serving suggestions |
| Serve hot with 'rotis' or naan bread. |
| | Gel's Notes |
| The use of "ghee" is vital to the beautiful taste of this dish. It is fine to substitute with cooking oil or cooking spray, but the rich, intense flavour is lost if "ghee" is not used. | | It is very important to cook the lamb initially on high heat, to seal the outer layer. This ensures that the meat stays tender and juicy at the end. | |
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