Wednesday, 15 August 2007

Saag Gosht (lamb and spinach curry)

Ingredients

(4 servings)

Olive oil
1/4 ts black peppercorns
6 Whole cloves
2 Bay leaves
6 Cardamom pods
1 tbl paprika
1 tsp turmeric
2 tsp ground cumin seeds
1 tsp coriander seeds
1/4 tsp cayenne pepper
2 Medium onions finely chopped
6 Garlic cloves chopped
1 Inch cube of ginger chopped
1kg cubed lamb
2 tsp salt
250g frozen spinach chopped
1/4 ts garam masala

Instructions

Fry the meat until brown on the outsides, remove and then fry onions slowly until brown. Add the spices, 1 tsp salt, garlic and ginger and fry for about 1min until aromatic. Return the meat and heat until frying again, and then add the spinach. Once this has melted/wilted add about 2 cups of water and simmer for about 40min, or more.
Just before serving add Garam Masala.

Major flavour: I dont know, salty and spicy because its a curry, however the spinach sweetens it quite a bit and its generally a sweet curry. So ill go with sweet on this.

Discussion: This turned out pretty good, but it was lacking something and im not sure what. Other recipes suggest that 5 tbl yogurt can be fried into the onion spice mix, and another suggests adding tomato paste. Ill try the yogurt tomorrow night. I think this is why this didnt work, I was missing the key sweet ingredients of Garam Masala, yoghurt. I cannot get Garam Masala here in franceand I used dried ginger and joke chilli (old Cayen pepper)...so pretty much it was a massive slapup job :-)

EDIT: Adding yogurt did the trick with this recipie. Ill edit it later.

3 comments:

Baggy Trousers said...

It sounds like it could be good. I'll start looking for other spicy recipes for you, things you should be able to get.
And some faux-asian stuff too, you poor tihng. Imagine, no salt and pepper pork!

Dr Nik said...

Yes, its terrible, France has very few asian resteurants. Just because they have a phenominal range of regional food they ABANDON food from other cultures.

One thing I do suffer withdrawals from is thai and chinese...there isnt even really vietnamese resteurants here, I would have thought with the old colonial stuff...But hey, I cant complain can I, it just doesnt hold water ;-)

Baggy Trousers said...

NO YOU CAN'T YOU BASTARD!