From mightymidget69@hotmail.com Mon Mar 15 10:29:02 2004 Date: 12 Mar 2004 08:35:32 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Sag moghlai Sag moghlai (serves four to six) An excellent accompaniment to curried lamb. 1 kg (2lb 4oz) fresh spinach 1 tbsp ghee or butter 3 cardamom pods 1 tsp fennel seeds 1/2 tsp milled black pepper 1/2 onion, finely chopped 1 dsp finely grated fresh ginger 100ml (31/2fl oz) double cream Pick the stalks from the spinach and then wash it well in several changes of water. Bring a large saucepan of salted water to a rolling boil and the add the drained spinach. Return to the boil and cook the spinach for two minutes until the leaves have completely wilted and are tender. Drain the spinach in a colander and then plunge it into a bowl or basin of ice-cold water. This will both fix the colour and arrest the cooking process. Drain the spinach again and then squeeze it into balls and make sure it is completely dry. Heat the ghee, or butter, in a saucepan. Add the cardamom, fennel and pepper and cook them for a moment or two while they release their aroma. Add the onion and ginger, turn down the heat and stew gently for three or four minutes. Add the cream and simmer for a minute more. Meanwhile, turn out the spinach on to a board and chop it coarsely. Add the spinach to the cream mixture, add a pinch of salt and cook briefly, turning it constantly, until the cream is absorbed