JACKFRUIT SEEDS (BIKNA) AND SPINACH CURRY

Ingredients

1 bunch of Spinach Leaves, chopped

1 cup of Jackfruit Seeds (boil in little water and remove covering, cut into bits). Boil for 30 minutes

Masala:

10 red chillies dry roasted

1.5 spoon coriander seeds dry roasted

1 tsp of cumin seed or jeera dry roasted

1 tsp of mustard seeds dry roasted

1 cup of scraped coconut, roasted slightly

1/2 tsp turmeric powder

little tamarind

half onion

3 cloves garlic

Grind the above ingredients in little water to make a paste

Method:

Heat a pan and add two spoons oil. When hot add 1 tsp mustard seeds. Add half chopped onion and 1 sprig curry leaves. Fry for a minute and add ground masala. Add Spinach, Jackfruit seeds and 1 tsp salt. Mix well and cook for 5 minutes. Ready.

Lamb or Mutton Saagwala

Lamb or Mutton Saagwala

900 Grams Boneless Lamb or Mutton (to be cut into medium sized cubes and boiled with turmeric, black cardamom, cinnamon leaves, cinnamon, cloves, green cardamom, salt, water). Pressure Cooked or in a vessel till nearly done.

Ingredients:

2 two inch piece ginger

1Pod Garlic (10 flakes)

2 Green Chillies (according to spice requirements)

2 sprigs Curry Leaves

(The above to be ground- green masala)

A big bunch of fresh coriander leaves (chopped)

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves)

2 Bay leaves (broken)

1 tsp of Cumin seeds

4 Tablespoons Oil

2 Big onions – roughly chopped.

150 gms Spinach leaves (washed) – can increase quantity (200 gms)

For boiling mutton or lamb

½ tsp turmeric,

2 black cardamom,

2 cinnamon leaves,

2 pieces cinnamon,

6 cloves,

6 green cardamoms,

1 tsp salt,

½ cup water

Method:

Boil the cut meat and keep aside (use ingredients as suggested above). Grind the ginger, garlic, green chillies and curry leaves.

Boil water in a vessel (sufficient for the spinach leaves). Drop the spinach leaves in the boiling water and remove after a minute. Drain the water by placing in a colander. When cooled down, grind in blender to a fine paste.  Reserve the water from washing the blender.

Place a deep pan on gas or electric stove. Add oil. When hot add bay leaves and then cumin seeds. Fry for 30 seconds and then add the ground green masala-fry for a minute. Add chopped onions and ½ tsp salt and fry till slightly brown. Add chopped coriander leaves and fry for another two minutes. Add the boiled meat pieces. Mix well and then add Kasoori methi and again mix. Add the water from blender and half cup stock (boiled meat water). Close and cook for 10 to 15 minutes till meat is fully cooked. Check if meat is cooked and for salt. Add Salt if required. Add the rest of the stock (another half cup). Don’t add all stock if it is too much. Close and bring to a boil. Add the ground spinach. Mix and give a boil and put off. Do not close and cook (the spinach will lose its colour). Remove from flame and close with lid.

That’s it Lamb or Mutton Saagwala.