Rajma Galouti Kababs

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 8-10 hours
 Category: Veg

Ingredients

•	Kidney beans	200 grams
•	Cashewnuts	8
•	Oil	1 tablespoon
•	Caraway seeds (shahi jeera)	1/2 teaspoon
•	Green cardamom	4 pod
•	Black cardamom	3 pod
•	Clove	2
•	Cinnamon	2.5 inch stick
•	Saffron (kesar)
•	Kewra water	1/4 teaspoon
•	Olive oil	1 tablespoon + for greasing
•	Ginger,chopped	1 inch piece
•	Garlic,chopped	5 cloves
•	Green chillies,chopped	3
•	Khoya/mawa,grated	2 tablespoons
•	White peppercorns,ground	1/2 teaspoon
•	Salt	1 teaspoon
•	Lemon juice	1/2 tablespoon
•	Fresh mint (pudina)	1 sprig
•	Onion ,cut into rings	1 medium

Method

Soak the kidney beans in 1 litre water for 8 hours, preferably overnight. Drain, then boil in plenty of fresh water until the beans are soft. Drain and set aside. 

Dry roast the cashew nuts and sunflower seeds, then grind to a fine paste using a little water.

Dry roast the caraway seeds, green and black cardamoms, cloves and cinnamon stick. Cool and grind to a fine powder.

Soak the saffron in the kewra water.

Heat the oil in a pan, then add the ginger and garlic and sauté for a few seconds. Add the chillies and sauté for 1 minute.

Add the cooked kidney beans to the pan and cook for 3–4 minutes. Add the cashew nut paste, stir-fry for 4–5 minutes, then add the khoya, white pepper and salt. Stir-fry for another 4–5 minutes. Remove the pan from the heat and leave the beans to cool.

Mash the kidney beans to a smooth paste. (If the paste is not firm, cook it further in a non-stick pan to thicken it up.) Sprinkle on the roasted spices and soaked saffron.

Mix in the lemon juice, then divide the mixture into eight equal portions. Press them lightly into patties (tikkis).

Heat a non-stick pan and spray it with a little olive oil. Cook the patties until lightly coloured on both sides. Garnish with the mint and onion rings.

Saagwala Gosht

Cooking Time: 50-60 minutes
Servings: 4

Preparation Time: 15-20 mintues
 Category: Non Veg

Ingredients

•	Spinach,blanched , drained	250 grams
•	Sarson ka saag,blanched , drained	500 grams
•	Green chillies	3
•	Olive oil	1 1/2 tablespoons
•	Bay leaves	2
•	Green cardamoms	2
•	Black cardamoms	2
•	Cloves	2
•	Cinnamon	1 inch stick
•	Cumin seeds	1 teaspoon
•	Onions,thinly sliced	3 medium
•	Garlic cloves,chopped	3
•	Ginger,minced	1 tablespoon
•	Garlic,minced	1 tablespoon
•	Red chilli powder	1 teaspoon
•	Lamb,cut into cubes	450 grams
•	Salt	1 teaspoon
•	Ginger,cut into strips	1 inch piece

Method
Grind the spinach and mustard greens with the green chillies to make a coarse paste.
Heat the oil in a thick-bottomed pan. Add the bay leaves, cardamom pods, cloves, cinnamon and cumin seeds. When the cumin seeds begin to change colour, stir in the onions. Cook until the onions are translucent, then add the chopped garlic and mix well.
Stir in the minced ginger and garlic, chilli powder and cubed meat. Cook on a high heat, stirring continuously, for 5 minutes. Add 300ml water and cook over a low heat, covered, until the lamb is almost done – roughly 40–45 minutes.
Add the spinach-mustard greens paste and salt and cook until the lamb is fully blended and tender. Garnish with the ginger strips.