Saag Gosht & Vanilla Jamuns

This is a recipe I've adapted over time, the original recipe having come from Betty Crocker's Indian Home Cooking. I changed a lot of the cooking method into something I was comfortable with.

Ingredients:

• 3 pounds bone-in lamb, roasted with a little water at 250 degrees fahrenheit until meat falls off the bone. Remove bones and keep meat in same pan, saving for later. (I do this to save and use all the flavor left in the pan.)
  
• 2 - 16 ounce bags frozen spinach
• 3 tablespoons ginger paste
• 5 large cloves garlic, finely chopped
• 15 ounce can tomato sauce
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cayenne
• 1.5 teaspoons salt, or to taste
• 3/4 cup whipping cream
• 1.5 teaspoons garam masala

Method:

In a large pot, sautee garlic and ginger until golden brown. Add coriander, cumin and cayenne until fragrant, one or two minutes. Add tomato sauce and simmer until oil separates. Add spinach and salt until spinach is wilted and heated through.

Heat the lamb and slowly add the whipping cream. Next, add the spinach and cook until everything is hot and combined. Add the garam masala and serve!

The Vanilla Jamuns are just something I came up with one day when I was out of rose essence. I added 1/2 teaspoon vanilla extract to my sugar syrup and it turned out really good. I prefer vanilla over the rose now.

Although I am posting again, it might be a little sporadic for awhile :)