MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyrus' Country Captain - Part 1
Categories: Lamb/mutton, Herbs, Chilies, Vegetables, Greens
Yield: 5 Servings

1 1/4 kg Cleaned mutton or lamb
- shoulder
50 g Ginger
50 g Garlic
1 ts Cumin seeds
1 tb Coriander seeds
2 (1") pieces cinnamon
4 Green cardamom
3 Cloves
4 Black peppercorns
3 lg Dried red chillies
3 md Onions; chopped
200 g Chopped tomato
3 tb Sunflower oil
1 ts Salt
1 tb (heaped) fresh coriander

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4 lg Baking potatoes
2 md Eggs
1/2 ts Cumin seeds
250 g Fresh spinach leaves; coarse
- shredded
3 cl Garlic
1 Dried red chile; snipped in
- equal pieces
1 tb Butter

Peel the potatoes, remove any spots, wash & keep them in
water.

Trim the shoulder to suit your pan or cut into large
pieces.

Roast the cumin & coriander seeds on a low heat on the
hob, until they change colour slightly & allow to cool.

In a blender grind together the ginger, garlic, the
roasted cumin & coriander seeds to a fine paste, with
only as much water as is necessary to make the masala
paste.

Boil the potatoes, drain & pass them through a ricer
(ideally, or use a potato masher) & set aside.

In a large, oven-proof casserole dish, big enough to
take the mutton (or lamb), add the oil & cook on the
hob, over a medium heat, until a light haze forms on the
surface.

Reduce the heat a little & add the shoulder, or pieces.

Brown well on all sides until the meat is well sealed.

Remove meat from the dish & add the whole spices
(cinnamon, cardamom, cloves, peppercorns) & the red
chillies broken into pieces.

Saute for a minute or so on a medium heat until the
cloves swell a little & de-glaze the casserole with a
little water to release the residue from the meat stuck
at the base. Don’t peer over the pan as the steam will
burn you.

Scrape up the contents from the base, with a wooden
spatula & add the chopped onions to them.

Cook until the liquid evaporates & the onions are being
sautéed.

When the onions are soft, add the masala paste.

CONTINUED TO PART 2

From Chef’s Corner, by Cyrus Todiwala

RECIPE FROM: https://www.hospitalityandcateringnews.com

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