Topic: Keema Shatkora Saag

[Kashmiri Bob]

A few pics from one of last week's curries.


About 1 l of heated base gravy in a mini-handi.  Ideal bit of kit for home efforts.




Pre-cooked lamb mince and spinach. For the lamb I removed half the meat fat at the prep start. Just personal preference; wouldn't bother if using lean mutton mince.  G/G bagar with asian bay, cassia bark, green and black cardamom, panch phoran, whole coriander seed, and cloves.  This gives layer after layer of flavours in the finished dish.  Dry fry spinach (frozen leaf) with chopped onion, garlic, turmeric, a little salt, and a good knob of unsalted dairy butter to finish.




Shatkora in first.  Don't need much.  Mighty zingy!




Fresh garlic paste.  Fresh is best.




Mix powder, MDH Kashmiri Mirch and salt. Tomato puree to be added next.  No artificial colour for this dish.




Pre-cooked mince and spinach mixed in. A few curry leaves.  Base gravy, with 2 reductions, fresh chopped coriander  A tiny pinch of Jalpur GM to finish.




Job's a good un.  Later garnished with fresh coriander and chopped fresh red chilli; served with plain basmati rice.




Rob 

[goncalo]

Looks great, particularly those slices of shatkora frying away in the pan. I still have some left in the freezer and I've put it in the fridge to defrost. I'm going to adventure myself in the world of chutneys/achars using some of this shatkora this weekend