Saag Gosht: Indian Lamb & Spinach Curry

Saag Gosht is a well-loved dish from the Punjab region of India and Pakistan, a diverse cuisine best known for its rich and buttery flavours and also being the birth place of the Tandoori style of cooking. Punjabi cuisine varies region to region, largely due to the agricultural lifestyle that's been common through the area for centuries, where farmers get their ingredients fresh from the fields. 'Saag' generally refers to mustard greens, and 'Gosht' tends to mean goat meat, however many recipes also feature leafy green spinach and boneless leg or shoulder of lamb cut up into large bite-size pieces. Browned with onions, an aromatic mixture of whole and ground spices, chopped ginger, garlic and dollops of plain yogurt, the lamb is slowly simmered for up to 2 hours then combined with chopped blanched leaves of fresh spinach and finished with a spoonful of ghee. A wonderful dish with a mild and subtle flavour, it's not surprising that this luscious Lamb and Spinach Curry is considered one of the great curries of India.



Saag Gosht: Indian Lamb & Spinach Curry
Serves 2

1 tsp coriander seeds
3/4 tsp cumin seeds
2 tbsp vegetable oil, divided
3/4 lb boneless leg or shoulder of lamb, cut into 1-inch cubes
2 small onions, finely chopped
5 cloves
5 cardamom pods
1 2-inch cinnamon stick
5 black peppercorns
2 bay leaves
1 1/2 tsp garam masala 
1/2 tsp ground turmeric
1/2 tsp paprika
1 2-inch piece of ginger, finely grated
2 garlic cloves, finely chopped
6 tbsp thick plain yogurt
1 tbsp ghee
1/2 lb fresh spinach, washed, trimmed and roughly chopped


Place a small frying pan over low heat and dry roast the coriander seeds until aromatic, then remove and dry roast the cumin seeds. Using a spice grinder or mortar and pestle, grind the roasted seeds into a fine powder and set aside.  

Pat the pieces of lamb thoroughly with paper towel and trim off any excess fat or tissue. Heat 2 tablespoons of oil in a large pot over medium-low heat and fry a few pieces of lamb at a time until browned on all sides. Remove with a slotted spoon and set aside. Add 2 more tablespoons of oil to the pot and fry the onions, cloves, cardamom pods, cinnamon stick, peppercorn and bay leaves, until the onion is lightly browned, about 20-25 minutes. Add the roasted cumin and coriander, garam masala, turmeric and paprika and fry for 30 seconds. Add the ginger, garlic and yogurt and stir until well combined, then add the lamb with 3/4 cups of water and bring to the boil. Reduce the heat to a simmer, cover and cook for 1 1/2-2 hours, or until the meat is very tender. At this stage, most of the water should have evaporated. If it hasn't, remove the lid, increase the heat and cook until the moisture has evaporated. Season with salt and ghee, to taste.

Cook the spinach briefly in a little simmering water until it has just wilted, then refresh with cold water. Drain thoroughly, squeezing out any excess water, then finely chop and add to the lamb. Cook for another 10-15 minutes uncovered, or until the lamb and spinach are well mixed and any extra liquid has evaporated. To serve, transfer the curry to a warm dish with enjoy with basmati rice and warm chapatis if you like.



Note: We sliced off the end of a boneless leg of lamb before roasting it a few nights before, so we would have some lamb to make this lovely curry. 

Beef, Sausage, Mushroom & Three Cheese Lasagna

A foolproof lasagna recipe is like a good friend arriving to give you a big warm hug during these challenging days of self isolation. All it takes is noodles, sauce and cheese, but like every fabulous dish, the devil is in the details. I have been making this recipe for years but tweak it every now and then with different ingredients, and this time it was absolutely delicious. To start, a combination of ground beef and Italian sweet pork sausage provide the flavourful backdrop for the meaty sauce; a handful of finely diced vegetables are sautéed and added to quality tinned San Marzano tomatoes and cooked for about half and hour, at which point sautéed mushrooms are then added to the sauce. Meanwhile, fresh eggs and grated nutmeg are blended with creamy cottage cheese, grated mozzarella and tangy Parmigiana-Reggiano to create a rich and delicious layer for the lasagna. Then the layering begins: a cup meat sauce along the bottom of a large greased baking dish, followed by no-boil noodles, 1/3 of the remaining meat filling, followed by half of the cottage cheese mixture, alternating the direction of the noodles from one layer to the next. The lasagna is then topped with the remaining noodles, then spread with the remaining meat filling and sprinkled generously with mounds of grated mozzarella and Parmesan cheese. Covered loosely with aluminum foil and baked for 25 minutes, the lasagna is finally uncovered and baked for another 25-35 minutes until it's bubbly, golden and heated right through. Absolute heaven!

Beef, Sausage, Mushroom & Three Cheese Lasagna
Serves 4-6

1/2 lb oven ready no-boil lasagna noodles
1 1/2 cups shredded mozzarella
1/4 cup freshly grated Parmesan cheese

Meat Filling:
1 lb ground beef or lean ground steak
1/2 lb sweet Italian pork sausage, casings removed
1 cup sliced cremini mushrooms
3 tsp vegetable oil, divided
1 onion, diced
1 carrot, diced
1 stalk of celery, chopped
4 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1 pinch hot pepper flakes
1 28 oz can San Marzano tomatoes, undrained
1 14 oz can tomato sauce
1/4 tsp pepper
1/4 tsp Kosher salt

Cheese Filling:
2 large eggs, beaten
1/4 tsp pepper
1/4 tsp fresh ground nutmeg
2 cups cottage cheese
1 1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese


Preheat oven to 375°F. In a Dutch oven or large pan, cook the beef over medium-high heat, breaking it up with the back of wooden spoon until the meat is no longer pink, about 6-8 minutes. Using a slotted spoon, transfer it to a plate, and discard the fat. Then add the sausage and cook, stirring occasionally to break up the meat until browned, about 6-8 minutes then transfer to the plate with the beef, and discard the fat.

Pour 2 teaspoons of oil to the pan and add the onions, carrot, celery, garlic, oregano, basil, hot pepper flakes, season with salt and pepper, and stir until they become softened, about 6 to 8 minutes. Meanwhile, sauté the mushrooms in a small skillet with another teaspoon of oil over medium heat, and cook until golden, about 8 minutes. Add the tomatoes, tomato sauce and browned meats to the vegetables, and bring to boil. Reduce the heat and simmer, breaking up tomatoes while stirring frequently, for 20 to 25 minutes or until thickened. Add the mushrooms and season with salt and pepper.

In a medium bowl, mix the eggs, pepper and nutmeg, then blend in the cottage cheese, mozzarella and Parmesan cheese, stirring well then set aside.

Spread 1 cup of the meat filling on the bottom of a greased 13"x 9" baking dish. Top with one-third of the noodles in a single layer, then spread with 1/3 of the remaining meat filling, followed by half of the cheese mixture. Alternating the direction of the noodles from one layer to the next, repeat the layering process one more time.

Finish by topping with the remaining noodles, then spread with the remaining meat filling. Sprinkle generously with the mozzarella and Parmesan cheese. Cover the dish loosely with aluminum foil, and bake for 25 minutes. Then uncover and bake for another 25-35 minutes, until bubbly and heated through. Let stand for 10 minutes before serving.

Beef Short Rib Rendang: A Symphony of Flavours

This extravagantly rich and fragrant, dry-braised beef curry is a signature dish of the Minangkabau highlands of West Sumatra in Indonesia, and is also popular throughout Southeast Asia, from Thailand to Sri Lanka and beyond. Traditionally served for special ceremonial occasions or to honour guests, Beef Rendang is ranked among the 'World's 50 Most Delicious Foods', and considered by many to be the 'King of all Curries'. There are three recognized forms of rendang, each depending on the specific cooking time: a pale, lightly cooked curry known as 'gulai'; a browned but still liquid curry called 'kalio'; and a rich, dry, dark brown dish called 'rendang', the version featured in this recipe. The browned short ribs are slowly simmered in a spiced coconut milk broth for up to four hours until the liquid evaporates and the beef caramelizes in the intensely flavoured rendered coconut and beef oils remaining in the pot. A symphony of intoxicating flavours and aromas, Rendang is a time-consuming dish, but the slow cooking process yields an exquisitely tender, rich dish of delicious complexity. 

Warm Crisp Papadam

Indonesian Coconut Turmeric Rice with Cilantro

Beef Short Rib Rendang
Serves 8

4 tbsp vegetable oil
4 lb beef bone-in short ribs, cut into 1 1/2-inch pieces
4 stalks lemongrass, white portion only, smashed
8 kaffir lime leaves, finely sliced
2-inch pice of ginger, sliced into fine coins 
2 cans of coconut milk
2 tbsp palm sugar

Spice paste:
2 tsp ground coriander
1/2 tsp turmeric
2-inch piece ginger, roughly chopped
8 large garlic cloves, roughly chopped
8 large shallots, roughly chopped
4 tbsp chili pepper flakes, to taste
2 tsp salt


Add the spice mixture to a food processor and blend to a smooth paste, scraping down the bowl when necessary, then set aside. Add the vegetable oil to a heavy shallow, wide skillet or pan such as a Le Creuset cast iron casserole, and place over medium high heat until shimmering. Fry the short ribs in batches, allowing each surface to brown before turning. Using tongs, transfer the browned beef from the pan to a large bowl and repeat with the remaining short ribs, then set aside.

Add the lemongrass, lime leaves and ginger to the hot oil in the same pot and fry until fragrant. Transfer to the bowl with the browned beef, leaving the remaining oil in the pot. Turn down the heat to medium low, and add the spice paste. Fry, stirring constantly for about 15-20 minutes, until the mixture becomes fragrant and much of the moisture has evaporated — if the paste begins to stick or burn, reduce the heat slightly and add a splash of cold water. Add the coconut milk and palm sugar to the pot along with the beef and lemongrass mixture and stir well to combine. Turn the heat down to medium low and loosely cover with a lid, allowing some steam to escape. Simmer for 3-4 hours until the meat becomes very tender, stirring every 20-30 minutes. 

Towards the last hour of cooking time, you'll notice that the sauce will become darker and the oil will separate and rise to the top. Once the meat is tender and most of the liquid has evaporated, remove the lid and increase the heat. Stir the mixture constantly to prevent it from burning, but cook off as much liquid as possible, keeping in mind that oil does not evaporate, so there will still be a little oil at the bottom of the pan. Alternatively, spoon off a much oil from the pan and serve the fork tender short ribs with the remaining sauce, which is the path I chose. 

The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavours to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavours will deepen. Serve the beef rendang with steamed or fragrant coconut rice.

Indonesian Coconut Turmeric Rice with Cilantro
Serves 4

1 cup Basmati rice
1 tsp vegetable oil
1 small shallot, minced
1/2 cup water
1/2 cup coconut milk
1/2 tsp Kosher salt
1/2 tsp ground turmeric
cilantro for garnish


In a saucepan heat oil on medium heat, and saute shallots until translucent. Add in the rice and stir to combine. Then, add the water, coconut milk, salt and turmeric and stir. Bring to a boil, then turn heat down to medium and cover. Cook for about 20 minutes. Fluff rice, transfer to a bowl and top with cilantro.

The Ultimate Chicken Pot Pie with Flaky Crust

A delicious way to use up leftover roast chicken is to make a hot and comforting Chicken Pot Pie. The filling can be prepared in advance with any vegetables you have on hand, but I like to use carrots, celery, shiitake mushrooms, fresh thyme, a handful of green peas and sliced leeks sautéed in butter until soft and tender. A rich thick creamy sauce brings the whole dish together, so it's important to taste for seasoning as you go along, adjusting the flavour to suit your palate. The final flourish is laying a rolled out sheet of thyme-spiked homemade buttery pastry on top of the casserole and brushing it with a little milk, using any extra pastry to decorate the top. Baked for about an hour at 400°F and you have a bubbling homemade chicken pot pie capped with a handsome crown of golden pastry.

Decorated with leaves, berries and little flowers using leftover dough

Chicken Pot Pie
Serves 8

2 lb cooked chicken
1 tsp salt
2 cups finely sliced carrots
1 1/2 cups finely sliced celery
1 1/2 cups frozen peas
1 leek, washed and finely sliced, white part only
4 tbsp butter, divided
1/2 cup all-purpose flour
4 cups chicken stock
1/4 tsp white or black pepper and kosher salt

Pastry: makes one 9-inch crust
1 cups unbleached all-purpose flour
1/4 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1/4 cup ice water
1/2 tbsp white vinegar
Milk, for brushing


Remove the skin from the chicken and separate the meat from the bones and tear into bite-size pieces then place in a large bowl along with the frozen peas and finely chopped celery. Place the carrots in a small pot of boiling water and cook over medium-high heat, covered for 3 minutes. Drain the carrots and add to the chicken. Place half the butter in a sauté pan over medium heat and cook the leeks until soft, about 5-6 minutes, than add to the chicken mixture.

In a saucepan, melt the remaining butter over medium heat, and cook the flour and pepper, stirring, for one minute. Gradually whisk in the chicken stock, bring to a boil and cook stirring often, until smooth and thickened, about 5 minutes. Pour over the chicken mixture, season with salt and pepper, then allow to cool for 30 minutes. 

In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into a discs with your hands. Wrap in cling film and refrigerate for at least 30 minutes.

With the rack in the lowest position, preheat the oven to 400°F, and spoon the chicken filling into a 9-inch pie dish. On a floured work surface, roll out the chilled disc of dough large enough to cover the pie, about 10 to 11-inches, and lay it over the pie, then crimp the edges. With any leftover dough, it's rather festive to create leaves, berries and fanciful shapes to decorate the top. Just wet the backs before affixing to the crown of the pie, then brush the whole top with a little milk. Bake for 60-70 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

Classic Cheese Soufflé with Cheddar & Parmesan

A lot of people don’t like to make soufflés because they have a reputation for being difficult. Somehow, this classic egg dish has acquired a fiendish reputation for failure that quite belies its simplicity. Rich yet simple, light yet undeniably decadent-tasting, they always please – even when they fail. In Julia Child’s own words, "the soufflé is undoubtedly the egg at its most magnificent, the egg in all its puffing power." My husband's Cheddar Soufflé is really quite straightforward. The key, he says, "is knowing how to make a good white sauce. If you can make that, the rest is pretty straight forward." 



Guy's Classic Cheddar Cheese Soufflé
Serves 4

2 tbsp finely grated Parmesan cheese
1 cup whole milk, at room temperature 
2 tbsp unsalted butter
2 tbsp unbleached all purpose flour
1/2 tsp salt
1 pinch of ground nutmeg
3 grinds white pepper
4 large egg yolks, at room temperature
5 large egg whites, at room temperature
1 cup coarsely grated Cheddar cheese


Position rack the in lower third of the oven and preheat to 400°F. Butter a 6-cup soufflé dish. Add the grated Parmesan cheese and tilt dish, coating the bottom and sides. 

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the milk, nutmeg, 1/2 teaspoon salt, and a few grinds of white pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and transfer to a large mixing bowl. Put the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then carefully fold in the rest. Pour into the prepared soufflé dish, then run your finger around the inside rim of the dish to create a groove, which gives the soufflés a more restaurant-like 'top hat' look, and place in the middle of the oven. Turn the temperature down to 375°F and bake for 35 to 40 minutes — don't peek! — until perfectly puffed and brown. Serve immediately with a nice green salad.

Classic Oatmeal Raisin Cookies: Food for the Soul

Cookies are good for the soul. My Mom used to make her ever popular Oatmeal Cookies when as I was a little girl, and I absolutely adored them. The sweet smell as they baked in the oven, Mom knew just how much time they needed to be absolutely perfect. Warm and chewy straight from the oven, they were too good to resist. She sometimes made them with raisins but more often with chocolate chips, which my brother preferred, so naturally, he got his way. However, I prefer my oatmeal cookies with raisins, and this yummy recipe is so good, it should be added to any serious cookie lovers culinary repertoire. 



Oatmeal Raisin Cookies
Makes 4 dozen

1/2 cup butter
1/2 cup sugar
1 tsp vanilla
1/2 cup brown sugar, firmly packed
1 egg
3/4 cup + 2 tbsp flour
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1 pinch salt
1/2 tsp baking soda
1 1/2 cups large rolled oats
2/3 cup raisins


Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy. Sift together the flour, cinnamon, nutmeg, salt and baking soda.
Fold into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats and raisins. Spoon 1 tablespoon mounds onto a parchment lined aluminum cookie sheet about 2 1/2-inches apart, then bake at 375°F for about 8-9 minutes. Don't over bake or the cookies will lose their chewy texture. They may even look a little under baked when you take them from the oven. Rest assured, they'll be absolutely yummy.

The Ultimate Chicken Curry: Time-Life's Murgh Kari

One of my favourite Chicken Curry recipes, a classic Punjabi dish from Northern India — Murgh Kari — was inspired by a small spiral-bound copy of Time-Life 'Foods of the World: The Cooking of India' cookbook that I permanently borrowed from my Mom's food library many years ago. A popular series of 27 cookbooks published by Time-Life from 1968 through to the early 70s, the cookbooks provided a broad survey of many of the world's major cuisines, and quite possibly lit the first spark that ignited my lifetime love affair with food history. The individual volumes were written by well-known experts on the various cuisines, including renowned food writers such as Craig Claiborne, Pierre Franey, James Beard, Julia Child, M.F.K. Fisher and Santha Rama Rau, the Indian author and journalist to wrote 'Cooking of India'. The series combined recipes with wonderful food-themed travelogues to show the cultural context from which each recipe sprang, with each volume coming in two parts: the main book was a large hardcover book with lots of lovely photos, while the recipes were presented in small spiral-bound booklets.

My treasured and well worn 'The Cooking of India' cookbook from the 'Time-Life' Foods of the World series which was published in the late 60s and early 70s

Quick, easy and delicious, this Chicken Curry recipe is also light, flavourful and can be made an hour or two before dinner, then allow to simmer on low heat until you're ready. I often use chicken breasts as a lower fat option, but chicken thighs work equally well. Browned briefly in a little oil, the chicken pieces are cooked for just a few minutes then set aside while the sauce is prepared. Chopped onion, ginger and garlic are sautéed over high heat for about 8 minutes until the onions are golden brown, the heat is reduced to low and the spices are added: cumin, turmeric, ground coriander, fennel and 1 tablespoon of water, then cooked for a minute or so, stirring constantly. A can of drained chopped tomatoes, plain yogurt, chopped fresh cilantro and the browned chicken pieces are added to the sauce, then covered and simmered for at least 20-30 minutes, although I often let it cook up to 60-90 minutes will excellent results — the chicken just ends up breaking up into the sauce a little more. Served with basmati rice, papadam and a few mini samosas, this Chicken Curry is one of my favourite 'go-to' recipes. Foolproof and guaranteed delicious.

Murgh Kari Chicken Curry

Serves 4

Recipe courtesy of Time-Life 'The Cooking of India'

1 1/2 lb chicken breasts, boneless and skinless

2 1/2 tsp salt

6 tbsp vegetable, or olive oil

6 oz finely chopped onion, about 1 medium onion

2 1/2 tsp chopped garlic

1 1/2 tsp chopped ginger

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp cayenne pepper

1/4 tsp ground fennel seeds

6 tbsp water

1 lb can whole tomatoes, drained and chopped

3 tbsp chopped fresh cilantro, plus extra for garnish

6 tbsp plain Greek yogurt

Cut up the chicken breasts into quaters, pat dry and sprinkle with salt. Heat the oil over high heat in a large skillet, until water flicked into it splutters instantly. Add the chicken and cook for 3-4 minutes on each side, until each piece is white and fairly firm. Transfer the chicken to plate. When cool enough to handle, tear up into smaller pieces.

Add the onions, garlic and ginger to the oil remaining in the pan and sauté for about 8-10 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, fennel and 1 tablespoon of water, and cook for a minute or so, stirring constantly. Stir in the tomatoes, 1 tablespoon of fresh cilantro, the yogurt and the remaining teaspoon of salt.

Increase the heat to medium and add the chicken plus any juices that have accumulated on the plate. Pour in the rest of the water. Bring to a boil, turning the chicken over in the sauce to coat the pieces evenly. Sprinkle the top with garam masala and the rest of the fresh cilantro. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, until the chicken is tender but not falling apart. I often extend the cooking time up to 60-90 minutes with great results. The chicken just ends up breaking up a bit more.

To serve, arrange the chicken attractively on a heated dish, pour the remaining sauce over top, and sprinkle with chopped cilantro. I usually accompany the Chicken Curry with steamed basmati rice, crisp papadum and warm naan.