Radishes and greens with ginger and garlic (Mooli ka saag) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 586) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Almond-rubbed lamb chops with a saffron cream sauce (Zaffran champ); Raisin-stuffed lamb patties with a tomato-raisin sauce (Kashmiri shaami kebab); Ground lamb with scallions in a saffron-rose sauce (Gulab seekh kebab); Braised lamb shanks in a fennel and cumin broth (Nehari); Lamb chops with an almond-poppy seed sauce ((Badam khus khus champ); Rib lamb chops with a curry leaf-coconut sauce (East Indian-style lamb chops); Lamb curry in a sweet onion-tomato-sauce (Pyaaz tamatar gosht); Garlicky lamb with potatoes (Aloo gosht); Lamb with potatoes and onion in mustard oil (Mangsho jhoi); Lamb stew with a spinach sauce (Palak gosht); Hearty lamb with yellow split peas (Chana dal gosht); Cubed lamb with turnip greens (Gosht aur shalgam ka saag); Lamb stew with a triple-nut paste (Awadhi gosht); Perfumed lamb with fenugreek and fried onion (Methi gosht); Nutty-tasting lamb with a roasted poppy seed sauce (Gosht poshto); Aromatic lamb with pounded spices (Lucknowi gosht korma); Lamb with pickled mangoes and yogurt (Dahi achar gosht); Marinated lamb stew in a clay pot (Hyderabadi matki gosht); Cashew lamb with a coconut milk sauce (Kaaju nariyal gosht); Creamy lamb with green peas (Khoya mutter gosht); Onion-marinated lamb with coconut (Kolhapuri gosht); Lamb with star anise and coconut chips (Mutton olathel); Creamy lamb meatballs (Goshtaba); Ground lamb meatballs with a saffron sauce (Rista); Lamb-almond dumplings in a tomato cream sauce (Shahi kofta curry); Leg of lamb with an onion-coconut sauce; Loin lamb chops with an apricot sauce; Coconut-smothered lamb with shoestring potatoes (Nariyal saliya gosht)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book’s suggested garam masala is Punjabi p.25.

  • sometimes on November 21, 2024

    Made as written, which set off some alarms, and indeed it didn’t turn out well. Starting with the cumin/ginger/garlic as instructed leads to them over browning when further sauteeing the radishes until they finally start giving off enough moisture to cool the pan. Amount of water is also too much for what seems to be intended to be a dry dish, watery and insipid when the radishes were cooked through and had to reduce further. The timings seemed correct so I don’t think I was off on the heat.

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