18
·
Add the whole and ground spices together with the salt to the meat. Mix
thoroughly, cover and leave to marinate at room temperature for approx. 4
hours.
·
Place the washed spinach in the food processor bowl. Chop.
·
Put marinated meat in a heavy-bottomed saucepan. Cook over low heat
forabout 45 minutes, stirring occasionally, until all the moisture has
evaporated and the meat is tender.
·
Add spinach and continue cooking over low heat for another 2-3 minutes
or until the liquid has evaporated.
·
Add 2 tbsp. ghee stirring continuously. Fry meat and spinach until ghee
starts to separate. Remove to a serving dish.
·
In a small pan, heat the remaining ghee, add sliced onion and sliced ginger.
Fry till golden brown.
·
Serve sprinkled with fried onion and ginger.
MURG MUSALLAM
Ingredients
For the marinade
·
1 (600 gms.) Broiler chicken
·
6 Cloves garlic
·
2" Ginger
·
2 Green
chilies
·
½ tsp. Red pepper
·
1 tsp. Garam masala
·
1 tsp. Salt.
·
½ tsp .
Turmeric
·
3/4 cup (180 gms.) Curd.
For the masala
·
2 tbsp. Ghee
·
4 (200 gms.) Onions
·
6 Cloves garlic.
·
2" Ginger.
·
6
Peppercorns
·
Mace
·
1 tbsp. hot water.
·
1 tbsp. (15 gms.) desiccated
coconut
·
1 tsp. Nutmeg
·
1 tbsp. Ground coriander seeds.
·
1 tsp. Chopped.
coriander leaves
·
1 1/3 cups (300 mI.) water or stock.
Method
·
Clean the chicken and prick all over with a fork. If a little tough, make cuts
on the breast and leg.
·
Grind the marinate ingredients into a fine paste and mix with the curd.
·
Rub the paste all over the chicken. Leave to marinate for about ½ hour.
·
Place onions, ginger and garlic in food processor bowl. Chop.
·
Heat ghee. Fry chopped onions and garlic till brown.
·
Place fried onions, ginger and garlic in the food processor bowl together
with all the spices for the masala. Blend into a fine paste.
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