feed your body-food for conscious living: Lamb Saag

feed your body-food for conscious living: Lamb Saag

Lamb Saag

When I woke up this morning To the wind and rain and the beginnings of green peeking out. I wanted something savory and warm to keep me cozy. 

This has always helped me beat the weather blues and I hope it does the same for you. The longer you simmer this dish the better and more tender it gets and its even better the next day. 

With the wind whipping through the cracks I started cooking this beautiful Lamb dish and was reminded of a beautiful leonard cohen quote...

"There is a crack a crack in everything, thats how the light gets in"

Here comes the boxcar train that runs through my backyard......

                  

Lamb Saag

2 teaspoons coriander seeds

1-1/2 teaspoons cumin seeds

3 tablespoons oil

1 kg (2.2 pounds) boneless leg or shoulder of lamb, cut into 2.5 cm (approx. 1-inch) cubes

4 onions, finely chopped

6 cloves

6 cardamom pods

10 cm (approx. 4-inches) piece of cinnamon stick

10 black peppercorns

4 Indian bay leaves (cassia leaves)

3 teaspoons garam masala

1/4 teaspoon ground turmeric

1 teaspoon paprika

7 cm piece (approx. 3 inches) ginger, grated

4 garlic cloves, crushed

190 ml (approx. 1 cup) thick natural yoghurt

450 g (approx. 16 ounces) spinach, roughly chopped

Salt to taste

Place a small frying pan over med heat and dry-roast the coriander seeds until aromatic. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar.

Heat the oil on med high in a Karhai, add meat and sear until browned. Remove from the pan. Add more oil to the pan, if necessary, and fry the onion, cloves, cardamom pods, cinnamon stick, black peppercorns, and bay leaves until the onion is slightly browned.(I like to add the whole spices in a spice ball as they are not meant to be eaten). 


Add the cumin and coriander, garam masala, turmeric, and paprika and fry for 30 seconds. Add the meat, ginger, garlic, yogurt 1 tbsp at a time until blended, add spinach and stir. Reduce the heat to a simmer, cover and cook for 1-1/2-2 hours, or until the meat is very tender, season with salt to taste. Serve with pappadums, rice and mango achar or lime pickle. 

Vegetarian/Vegan sushi hand rolls

These are delicious and can be made a few days in advance. when I am on the road I often grab one from the fridge and throw it in my bag. They are easy to eat and so good for you.

Vegan Sushi Hand Rolls

3  cups short grain brown rice

4 sheets toasted nori

1 tbsp grapeseed oil

1 tbsp toasted sesame oil

1 tbsp braggs liquid amino acids

1 tsp grey sea salt.

Options for filling: Cucumber, carrot, enoki mushrooms, burdock root, avocado, pea shoots,sprouts.

You will need a sushi mat for this, or if you are brave you can try to do it without, I tried and failed, rice was falling out and it was not tight. 

Place 1 sheet of nori on your mat and on the edge closest to you spread 3/4 cup of rice flat. 

Add your veggies in the centre and then roll away from you pulling gently on the mat to keep your roll tight. 

Repeat this with the rest of the sheets, wrap in plastic and keep in fridge for up to 5 days. 

These are delish little snacks, yes sir!