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| Sarson ka Saag |
| An entire leg of lamb grilled with rum and spices |
| Ingredients: |
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Mustard greens 1 kg
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Red chilies 6 whole
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Onions 1 (small size, cut into 4 pieces)
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Garlic cloves 6
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Green chilies 4
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Gram flour/ cornmeal ½ cup
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Dalda Banaspati 1 cup
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Salt to taste
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| Directions: |
- Chop mustard greens finely and wash thoroughly. In a heavy based pan boil the greens (without any water) with all spices.
- When all its natural water has evaporated, remove from heat. Slightly cool it and then grind to a smooth paste. Heat banaspati and add the paste.
- Stir for a few minutes and gradually add gram flour or cornmeal and cook for 5 minutes. Before serving, garnish with melted butter and garlic.
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