Sunday, 5 October 2014

Recipe for Lamb and Paneer Sagwala

 Serves 6

Spice Mix:

3 Cardamoms
1 teaspoon of Coriander Seeds
2 Cloves
1 teaspoon of Cumin Seeds
1/4 of a teaspoon of Fenugreek seeds
1 teaspoon of Carom Seeds

1 large size Onions
 100g of Ginger
2 cloves of Garlic
3 Green Chillies
A small bunch of coriander

2 tablespoon of Sunflower oil
2 tablespoon of butter
2 teaspoon of sea salt
2 large bags of spinach
200g Paneer (Cut into cubes)
1kg of diced lamb preferably with bones

3 cups of basmati rice
5 cups of vegetable stock / Water
100g of peeled and chopped Pistachio nuts
4g of Saffron
3 Cardamoms
1 teaspoon of Cumin seeds
1 Diced medium size onion





In a saucepan warm the spice mix to release it's oils. Once you can smell the spice (which should not take more than 2 minutes), quickly take it off the heat and pour into a mortar and pestle, (Please keep an eye on it or else it will burn ) 

Roughly bash the spices and pour into a blender. Add the onions, ginger, garlic and some little liquid to form a paste.

Marinate the lamb for at least an hour in the paste.  On a medium heat, melt the butter with oil, add the marinated lamb and cook on a medium heat for an hour or until tender but with a little bite. 


Then add the paneer and cook for a further 5 minutes until the cheese is cooked through. 

In a separate saucepan sweat half a diced onion and the green chillies on a medium heat for about a minute. Wash your spinach, coriander and wilt them in the mix.

Blend the spinach mix into a smooth paste.  

Add the Spinach blend to the meat and cook for a further minute.                           

Wash your rice in a colander under a running tap for about 2 minutes. 
Melt the butter and oil together on a medium heat for about a minute, then add the onions. Cook gently for another minute then add the cumin, cloves and cardamom . Fry for a further half a minute and add the washed rice to the mix. 
Stir the rice into the mix and fry for a further 3 minutes. ( Stir your rice to avoid it sticking to the bottom of your pan). 

Warm your vegetable stock or water and gently pour half into the rice mix, this might bubble, so be cautious. Add a further quarter of the juice and cover with a lid. Turn the heat down and cook for about 12 minutes. (The juice would've evaporated by now)

Then sprinkle the saffron onto the rice and add the remaining stock or water. Cover ad cook for a further 15 minutes and turn the heat off. 

Serve your rice and sprinkle with chopped pistachios and a portion of the Lamb Sagwala. Best served with a cold beer. Enjoy!

Don't forget to leave a review for the recipe, when you try it.