| alexie |
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This rich dish originates in the fertile Punjab, a state now divided between India and Pakistan. The Punjabi is very fond of his food and unless served with food he is used to he will not be happy. Hence he carries his recipes wherever he goes and makes all arrangements to cook his food at the earliest. You find Punjabi Dhabha (small way side restaurants) everywhere in India doing brisk business. They are also exceptionally good cooks and the food churned out by the Punjabis has caught on in the world. UK has many restaurants serving Punjabi food and you will find that Punjabi food is a hot favourite in the UK. Indian Food Recipes like sag ghost are very wholesome food and are usually served with flat round cornbread rotis (Indian bread) or rich, flaky pan-fried paratha(Indian bread) layered with ghee (clarified butter). Rice is reserved for special occasions.
Sag Gosht
Ghee - 4 tbs.
Mustard Seeds - 1.5 tbs.
Garlic cloves, crushed - 2
Cardamom seeds, crushed - 2 tsp.
Ground Coriander - 1tbs.
Fresh root ginger, peeled and chopped - 1.5 inches
Lean boned lamb, cubed - 2 lb.
Medium Onion chopped - 1
Green Chilies, chopped - 3
Sugar - 1 tsp.
Turmeric - 1 tsp.
Spinach, trimmed, washed and chopped - 2 lb.
Salt - 1.5 tsp.
Black Pepper - .5 tsp.
Yogurt - 3 Tbs.
Fry the mustard seeds in ghee until they begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the chopped onion is golden brown. Add the turmeric and spinach and cook for three minutes. Add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. |
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