Saag gosht

    Saag gosht, coriander salsa & bombay sweet potatoes

      

    March 14, 2018

    This is a family recipe handed down to my from my nana Perveen, who has been making me this dish my whole life. Everyone I make it for says it’s the best curry they’ve ever had. It’s definitely a banquet dish, so I would put it in a large serving dish for everyone to dig in alongside the potatoes, the salsa and the raita from page 87. The good news is, after the initial prep you can leave it cooking for a few hours, allowing you time with your guests. Most of the spices in this recipe we have used through the book, so you should have them in your cupboards.

    • Yields: Serves 4
    Saag gosht

    Ingredients

    1 tsp coconut oil

    600 g boned shoulder of lamb

    salt and pepper

    2 onions, sliced or finely chopped

    2 garlic cloves, chopped

    5cm piece of fresh root ginger, peeled and grated

    1 red chilli, deseeded (optional) and finely chopped

    1 tsp mustard seeds (optional)

    1/2 tsp ground fenugreek (optional)

    1 tsp garam masala

    2 cardamom pods, lightly crushed to release seeds

    1 tsp cumin (seeds or ground it doesn’t matter)

    1 tsp ground coriander

    1 tsp ground turmeric

    400 g can of chopped tomatoes

    200 ml lamb or vegetable stock

    100 g spinach

    For the Bombay sweet potatoes

    2 tbsp coconut oil

    2 tsp mustard seeds

    1/2 tsp chilli powder

    1/2 tsp ground turmeric

    300 g potatoes, parboiled for a few minutes and cut into 2.5cm cubes

    salt

    For the coriander salsa

    1 large bunch of coriander

    2 1/2 piece of fresh root ginger, peeled

    1 green chilli, deseeded (optional)

    salt and pepper

    juice of 2 lemons or limes

    50 ml water

    pinch of ground cumin (optional)

    Directions

    1Heat the oil in a large saucepan over a high heat. Season the meat liberally with salt and pepper, add to the pan and seal on all sides until golden brown.

    2Scoop out the meat, reduce the heat to medium-low and add the onions, garlic, ginger and chilli and sauté for about 8 minutes.

    3Increase the heat again, then add the mustard seeds, fenugreek, garam masala, cardamom seeds, cumin, coriander and turmeric and stir until everything is coated and the mustard seeds start popping. Immediately add the meat back to the pan followed by the tomatoes and stock.

    4Bring to the boil, cover, reduce the heat to low and simmer for 3 hours. Alternatively, put into an oven preheated to 150°C/gas mark 2 and cook for 3 hours. Make sure the pan is ovenproof. You can also use a slow cooker.

    5Steam the spinach for a minute or so, then wring out in a clean tea towel or leave to drain on kitchen paper.

    6Place the spinach in a food processor and blitz or finely chop by hand, then stir into the curry about 30 minutes before the end of the cooking time.

    7When ready to serve, if the meat is on the bone carefully shred the meat off the bone and pull apart in the sauce with 2 forks.

    8If your curry is a little drier, then uncover 30 minutes before the end to thicken and entice your guests with the wonderful aromas.

    For the Bombay sweet potatoes

    1Heat the oil in a pan over a medium-high heat. Sprinkle in the mustard seeds and when they begin to pop, add the chilli and turmeric. Fry for 1 minute, then add the potatoes and fry until the edges begin to get crisp and golden, about 4–5 minutes.

    2Add a good pinch of salt, cover with a lid and cook over a medium heat for a further 5 minutes, or until the potatoes are tender.

    For the coriander salsa

    1Simply blitz all the ingredients together in a mini food processor or blender until smooth.

    To serve

    1Serve the curry topped with a sprinkle of garam masala, if you like and with the potatoes and salsa on the side. As a banquet meal this is wonderful served with a chopped tomato, cucumber and red onion salad with lots of fresh lime. Flavour without the calories.

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