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Tuesday, August 01, 2006




WHAT A KARAI ON

Well, actually not a Karai at all. A Palak Gosht. A beautiful mellow lamb dish from The Punjab.

Adapted from Camellia Panjabi’s delightful book “50 Great Curries of India”

Very simple and easy to make

INGREDIENTS

Lamb pieces ( I used lamb shanks and cutlets )

2 inches of fresh ginger (peeled and chopped )
3 garlic gloves (peeled )
1 cup coriander leaves
1 cup mint leaves
3 green chillies
salt
pepper

1 cup whole milk yogurt

1 onion (peeled and finely diced )

2 medium tomatoes ( skinned and diced )
1tblspn tomato puree

1 tsp ground cumin seed
1 tsp ground coriander seed
½ tsp tumeric
½ tsp chilli powder

2 cloves
2 green cardamom seeds
1 cinnamon stick

3 cups spinach ( washed )


METHOD

Blend the ginger, chilles, garlic, coriander leaf, mint leaf and S&P in a blender to a smooth puree ( add a little water if necessary )

Whip the yogurt and add ½ tsp of the cumin.

Mix the yogurt and the puree together and pour over the lamb. Cover with plastic wrap and leave in the fridge for at least two hours.

In a large pan, add a little cooking oil and fry off the cloves, cinnamon stick and cardamom until they infuse the oil. Add the onions and sweat gently for 15 minutes until they are golden brown. Add the tomatoes and the tomato puree and cook gently for five minutes ( adding water if it begins to catch )

Add the dry spices and cook gently for 5 mins until the spices lose their rawness.

Add the lamb with its marinade and cook with the lid on the pan for 20 mins

Puree half the spinach and add to the pot. Cover and continue to cook for another 25 minutes.

Before serving, add the last of the spinach and stir in. Take off the heat so it just wilts.

I just serve this with some plain chapatti and some plain yoghurt.
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