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Author Notes: The thought of a good curry makes me tingle with excitement. The way an expertly handled curry mingles its flavors is a thing of beauty. Balance is the key. A good curry, in expert hands, has all of its elements working in orchestration, each finding its sweet spot in the flavor palette. This Subz Saag Gosht turned out to be just what the doctor ordered. A balance of spicy, as a good curry should be, savory, and sweet. Winter root vegetables seem, to me, to be a perfect marriage with lamb. Savory onions and spicy green chilles bring the party and tie the whole thing together.
The smell of curry spices can be a mighty powerful thing-one that will often linger in your kitchen for a day or two after. The same spiciness can nicely warm you on a cold day. One in which on craves a good, heart meat and vegetables meal. Next time you want something warm, hearty and delicious. Try this Lamb Curry dish! - eaterie
- 1/3 cup ghee
- 2 teaspoons cumin seeds
- 2 teaspoons cloves
- 2 1/4 pounds boned leg of lamb, cut into 1 in cubes
- 2 green chilies, slit lengthways
- 3 Green Cardamom Leaves
- 5 1/2 ounces each parsnip, turnips and carrots, cut into 1/2 in cubes
- 2 large onions, finely chopped
- 1 1/2 cups chicken stock
- 2 cloves garlic, finely chopped
- 8 ounces fresh tomatoes, chopped
- 1 1/2 ounces fresh root ginger, finely chopped
- 14 ounces spinach leaves, finely chopped
- 2 teaspoons red chili powder
- 1 1/2 teaspoons ground mixed spices (equal parts cloves, nutmeg, and mace)
- 1 teaspoon ground turmeric
- 1 teaspoon dill, finely chopped
- 2 teaspoons salt
- Heat the ghee or oil in a heavy pot and add the cumin seeds and cloves. When they crackle, add the onions and sauté until they become light golden in color. Add the garlic and ginger and sauté for a further 2–3 minutes or until the garlic begins to change color.
- Sprinkle in the red chili powder, cardamom, turmeric and salt and stir for another couple of minutes until the spices begin to release their aromas and the fat starts to separate out. Now add the cubes of lamb and cook for 5–6 minutes, stirring constantly, until the lamb begins to brown around the edges.
- When most of the liquid has evaporated and the lamb is getting browned, add the green chilies, turnips and carrots and stir. Pour in the lamb stock. Reduce the heat to low, cover with a lid and cook until the lamb is three-quarters done.
- Remove the lid, add the tomatoes and cook for a further 10–12 minutes or until the lamb is nearly cooked and the tomatoes are incorporated with the masala. Stir in the spinach and increase the heat again. Cook for 2–3 minutes. (You can cover with a lid if you wish, to speed up the cooking of the spinach.)
- The lamb and spinach should be cooked by now, so check for seasoning and correct if required. To finish the dish, sprinkle with the ground mixed spices and dill, then cover the pan with the lid and remove from the heat.
- Remove the lid from the pan at the table and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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