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Brussels Saag Ghosh

If you don’t like Brussels sprouts, it is probably because you have always eaten them overcooked and mushy. This dish combines this very traditional side dish in a delicate lamb curry with bags of flavour and a kick of chilli. Why not replace your traditional turkey main course with this tasty dish, or serve this as a buffet dish with a mountain of steaming Naan breads or Chapattis.
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Ingredients

450g/1lb lamb leg meat cut into 1 inch cubes
3tbs ghee or clarified butter
1tbs cumin seeds
1tsp cloves
2 large red onions
8 cloves garlic – finely chopped
1 two inch piece of ginger finely chopped
1tbs red chilli powder
1tbs salt
300g/1/2lb fresh brussel sprouts
3 green chilli peppers cut lengthwise in half and seeded
3 tomatoes finely chopped
1 large carrot sliced into 2mm rounds
1 cup water or homemade chicken stock
1tbs butter
Juice of one lemon
1tbs garam masala

Method

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1
In a large heavy-bottomed pan melt the ghee over medium heat. Throw in the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until they turn translucent and light brown. Then add the garlic and ginger and fry for another two minutes.
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2
Now add the red chilli powder and salt and then the diced lamb. Brown the lamb for a few minutes until the outside turns slightly crispy.
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3
Pour in the water/stock and the chopped tomatoes and green chillies. You may need to add just a bit more water. The lamb should be just covered. Cover and simmer for about 30 – 40 minutes until the lamb is tender. After about 20 minutes, throw in your sliced carrot.
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4
While the lamb simmers, blanch your brussel sprouts, remove the outer old leaves first. This will take a couple of minutes, they will feel tender to the touch, but not mushy.
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5
Pulverise the brussels in a food processor to a fine green paste.
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6
When your lamb is mouth wateringly tender, add the sprout purée and mix together nicely.
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7
Add the butter, lemon juice and garam masala. Check for seasoning and serve immediately with chippati bread or naan.
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