Sag Gosht  (Mutton)

Ingredients:

• 750g leg or shoulder of mutton

• 3 tablespoons of ghee

• 3 cloves crushed garlic

• fresh grated ginger

• 4 black cardamoms, crushed

• 1 tablespoon coriander, ground

• half a green chili, finely chopped

• 2 teaspoons mustard seeds, ground

• 1 teaspoon turmeric powder

• 1 and a half cup of water

• 750g fresh or frozen spinach

• pinch of freshly grated nutmeg

• 1 teaspoon sugar

• quarter cup of plain yogurt

• salt

• half cup of thick cream

Method:
1. Heat the ghee and fry the garlic then add ginger, cardamom, coriander, chili and mustard seeds on moderate fire for two minutes.

2. Add meat and sprinkle on turmeric then stir thoroughly and cook for five minutes.

3. Pour some of the water and leave to cook for 20 minutes, then add more water and salt and leave until meat is tender and liquid absorbed.

4. Chop spinach finely and put into a separate saucepan with nutmeg, sugar, poppy seeds and yogurt leave to cook and then add to liquidizer and blend into a puree.

5. Add to the meat and heat it up, stirring to mix the two sauces well. Add thick cream and reheat.

    Updated 08 November, 2007 - webmaster Dirk Steine