Hi

Made your saag beef last night for dinner. I have to say it was the best saaf beef I have ever made. It was delicious. I used home grown spinach. I loved your tip of hydrating the methi leaves prior to using. I also threw in a couple of cloves and a couple of brown cardamons (with their tops chopped off). Instead of using plain water as it was cooking I saved the water from the pan that I wilted the spinch in. I also added a cup of cream at the same time I added the spinach. It was beautiful and creamy. Ate it with poppodoms and rice. I added 6 green cardamons, 2 cloves and a couple of drops of yellow food colouring to the rice. I also toasted some unsalted cashews which I sprinkled on the rice when I was serving up. Thanks very much, this will now be my recipe for saag lamb from now on.

http://mamtaskitchen.com./recipe_display.php?id=10479

Cheers

Steve

P.S. Lots left over for my lunch today :o)

p.s. I used half a tspn of dry red chilli powder as I didnt have 2 green chillis :o) It was just right.

Cheers

Steve

Hello Steve

So what you really had was Beef Saag Makhani (Makhan=butter), a creamier version. Makhani dishes have cream or butter or Malaai (the thick top of the boiled, chilled, full cream milk) added to it.

I am using a laptop today, which i find difficult to type on. Once I am home, I will add your tips as notes to the dish, if it is okay with you. Don't let me forget, I have a memory like a sieve! LOL!

How about taking some pictures of things you cook from here, I am looking for good pictures of my recipes. It will take me for ever to cook everything here and take pictures of everything, any help will be gratefully received:-). I have another 50-60 recipes worth of pictures to post, then I run out of my collection. So please take paictures and send them to me, EVERYONE :-).

Mamta

yeah - my wife said, arent you going to take a picture but I was starving and too keen to get into it :o) Promise I will take photos from now on.

Cheers

Steve

you better had !... lol

Steve