1 kg (2.2 lb) Lamb, boneless, cut into cubes
250 g (9 oz) Turnips (shalgam), cut into cubes
500 g (1.1 lb) Spinach (palak), roughly chopped
1/4 cup (50 ml) 1 3/4 fl oz Mustard (sarson) oil
1 cup (120 g) 4 oz Onions, sliced
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
250 g (9 oz) Tomatoes, chopped
1 tsp (2 g) Red chilli powder
8 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
5 Green cardamom (choti elaichi)
5 blades Mace (javitri)
250 g (9 oz) Turnips (shalgam), cut into cubes
500 g (1.1 lb) Spinach (palak), roughly chopped
1/4 cup (50 ml) 1 3/4 fl oz Mustard (sarson) oil
1 cup (120 g) 4 oz Onions, sliced
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
250 g (9 oz) Tomatoes, chopped
1 tsp (2 g) Red chilli powder
8 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
5 Green cardamom (choti elaichi)
5 blades Mace (javitri)
method
1. Heat the mustard oil in a wok (kadhai); add the onions and saute till light brown. Add the lamb, turnips, and spinach. Saute for a while.
2. Add the garlic paste, ginger paste, and turmeric powder. Saute for 30 minutes, and mix in the salt.
3. When the lamb is browned, add the tomatoes and red chilli powder. Mix well.
4. Grind the cloves, cinnamon stick, green cardamom, and mace to a fine powder.
5. When the lamb is half cooked, add the ground spices. Cook on low heat till the mixture is almost dry and the lamb is tender.
6. Serve hot with steamed rice or roti.
2. Add the garlic paste, ginger paste, and turmeric powder. Saute for 30 minutes, and mix in the salt.
3. When the lamb is browned, add the tomatoes and red chilli powder. Mix well.
4. Grind the cloves, cinnamon stick, green cardamom, and mace to a fine powder.
5. When the lamb is half cooked, add the ground spices. Cook on low heat till the mixture is almost dry and the lamb is tender.
6. Serve hot with steamed rice or roti.
serving amount
serves: 6
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