How to make Lamb sagwalla the indian restaurant way with some of my favourite optional spices to increase the richness and flavour of this dish!
Ingredients:
serves 1
1 tbsp vegetable oil
pre-cooked lamb BIR style - 8 pieces
50-75g spinach (it will reduce a lot so add plenty to cover the pan)
1/3rd red pepper
1/3rd green pepper
1/2 a medium sized onion
2-3 green chillies
half a tomato.
1 tsp ginger paste
1 tsp garlic paste
1 tbsp BIR Tomato puree (Watch how i make it here: bit.ly/BIRTomat...)
*Spice mix :
1/3rd tsp salt
1/2 tsp fenugreek leaves - crushed
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp coriander
1 tsp curry powder
optional
1/4 tsp fennel seeds
1 cardamom pod
1/2 tsp cumin seeds
1 inch cinnamon
1 bay leaf
1/4 tsp black onion/nigella seeds
Method:
Preparation; chop onions and peppers into small 1 inch chunks and prepare your spice mix ahead of time. (including the optional spices) prepare your ginger and garlic into paste if using it fresh/raw.
Put a wide bottomed metal pan on a medium-high heat, this dish is prone to sticking so use plenty of oil OR boiled water as the dish becomes dry and prone to sticking.
Add a tablespoon of vegetable oil and let it heat up to sizzling. Add your chopped onions and peppers. Fry for 1 minute.
Now, add the salt and fenugreek (optionally the bay leaf, cinnamon, cardamom, cumin, fennel and onion seeds go in now.)
give it a stir and then add a splash (2 tablespoons) to the pan. Put the lid on and let steam/fry for a minute.
When the onions start to look less raw and white you can add your ginger and garlic and stir it into the dish.
After 30 seconds, add your spice mix and tomato puree and give it a good stir. add a splash of water and stir before covering and let sit for a further 30 seconds.
Once the sauce has thickened a little, you can continue by adding the pre-cooked lamb and stirring it into the sauce. The Chillies, tomato wedges and spinach can all go in, make sure there is plenty of water in the pan (3-4 tablespoons) and put the lid on the pan and let the steam wilt the spinach (30 seconds or so) before stirring again.
Let the sauce simmer gently (curries tend to spit) and reduce slowly to the desired consistency, a thicker sauce is generally more flavoursome.
I hope you enjoy this classic BIR dish!
Негізгі бет How to make Lamb Sagwalla (BIR) with my optional Secret Spices!
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