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Makhani Saag wala Gosht (Buttery Lamb and Mustard Greens) RecipeBoneless leg of lamb (sirloin) in a creamy sauce made with mustard greens |
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| This is a North Indian dish. There are three basic steps to making Saag wala gosht. Saag in Punjab refers to Mustard greens. Of course Gosht is the Goat meat. We will use Lamb. You may use mutton or beef. We will pre-cook lamb, pre-cook Mustard greens, and then cook them together. The mutton will cook for a total of about 90 minutes or longer.
IngredientsPrep-cook Mustard Greens1. Chopped Mustard greens: 1¼ Pound Two 10oz frozen boxes may be thawed and used 2. Salt: ¼ teaspoon 3. Water: One to 2 quarts Precook Lamb1. Lamb (cubed): 2 Pounds Ask butcher to Cube Sirloin from the leg of lamb 1 to 1½" boneless cubes 2. Ghee: ½ cup 3. Finely Chopped or ground Onions: 1 cup 4. Chopped Fresh Ginger: 1 Inch 6. Coriander powder: 1 Tablespoon 12. Water: 1 Cup
Assembly1. Salt: 1 teaspoon 3. Corn meal (Corn flour): 1 Tablespoon 5. Unsalted Butter: ¼ cup
MethodPre- cook mustard greens1. Mix salt and Mustard greens in a pot. Add water just to top the mustard greens. Bring it to a boil. Cook for 20 minutes. Drain. Puree Mustard greens in a food processor. Set aside Pre-cook Lamb2. Lamb is cut about 1" cubes. Wash lamb. Set aside 2. Heat Ghee in a heavy bottom pan. Add lamb. Fry till lamb has been browned all around ( 8 minutes). Remove browned lamb set aside 3. Add very finely chopped onions sauté till brown about 5 minutes 4. Add minced Garlic and minced ginger. Fry about two minute 5. Coriander powder, Cumin Powder, Clove powder, Cinnamon powder, Cardamom powder, Fenugreek seed powder. Fry for about one minute. 6. Add browned lamb and water. Bring it to a boil. Turn down heat to a simmer. Cover 7. Do NOT cook on a rolling boil. It must simmer as the bubbles rise from bottom and come to top. Let it simmer Covered (Lid On) till tender. It will take about one hour of simmering Assembly1. Add precooked mustard greens to lamb. Stir. Keep cooking on a very low heat 2. Add Salt, pepper to taste. sprinkle corn meal on top. Stir. Keep cooking on a low heat till almost most of the moisture is gone. You should have very tender lamb. Adjust spices 3. Stir in Cream and butter. Cover the dish. On a very low heat simmer for 5 minutes 4. Stir in Cilantro |
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