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 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.
Method:
Fry
until the seeds 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 onion
is golden brown. Stir int he 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 cool 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. 4-6 servings. From _The World of Cooking:
Indian Cooking by Isabel Moore 1973
| Chaamp
Masala (Lamb Chops Masala) |
| This
rich, flavoursome dish originates in the fertile Punjab,
a state now divided between India and Pakistan. There
is nothing more important to a Punjabi man's diet than
bread, and meals are accompanied by flat round cornbread
rotis or rich, flaky pan-fried paratha layered with ghee
(clarified butter). Rice is reserved for special occasions
or for rice pudding, for the only food that makes a Punjabi
feel he has eaten a proper meal is his bread! You of course,
can serve this dish with plain boiled rice. |
Ingredients
3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt 1 tsp ground roasted cumin seeds
1-2 tsps Punjabi garam masala
3 tbsps lemon juice
2-3 tbsps chopped fresh green coriander |
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Method:
Put the ginger and garlic into the container of an electric
blender with 2-3 tablespoons of water and blend to a
paste. Put the chops, tomatoes, onions, cayenne pepper,
yoghurt, salt and ginger-garlic paste into a large wok
or heavy-bottomed saucepan. Stir and bring to the boil.
Turn the heat to low, cover and simmer for 50 minutes
or until the chops are almost cooked. Add the cumin
seeds and simmer for 10 to 15 minutes or until the meat
is tender and the sauce thick. Add the garam masala
and lemon juice and stir.
Sprinkle fresh coriander over the top and serve. TIPS
In the Punjab, tomatoes are grated to make a puree.
Don't be tempted to use ready-prepared tomato puree
instead of fresh. The spice combinations in garam masala
vary in different parts of India. In the Punjab this
one which you can try making yourself is common: 5 tbsps
coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black
peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon
stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and
the cumin into a cast-iron frying-pan over a medium
heat. Stir until lightly roasted. Allow to cool. Grind
with the remaining ingredients in a clean coffee grinder
and store in a tightly lidded jar.
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