Lamb Saag

  • 4 lamb shanks
  • 2-3 Lbs. spinach
  • 1 onion, chopped
  • 4 Tbs. ghee (or butter and oil mixed)
  • 1 tsp. brown mustard seed
  • 1/8 tsp. asafetida
  • 1/8 tsp. cayenne
  • ½ tsp. ground coriander
  • ¼ tsp ground black pepper
  • 1/8 tsp. grated nutmeg
  • ¼ tsp. turmeric
  • 1 tsp. ground cumin
  • 3 Tbs. water
  • 3 Tbs. cream (or use sour cream or yogurt)
  • 2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.

Meanwhile, wash spinach and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.

Add spinach to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until spinach is all bright green and very wilted.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, put spinach in a food processor and puree.  Return it to the pan, add chopped lamb, stir in cream and reheat briefly.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

Floating Clouds Miso Dressing

  • 6 Tbs. veg oil
  • 1/4 Tsp. sesame oil
  • 2 Tbs. rice vinegar or lemon juice
  • 2 Tbs. red, barley, or Hatcho miso
  • 1/4 C. water (if needed)
  • 1/2 clove garlic, crushed
  • dash of powdered ginger
  • dash of dry mustard (or use a prepared sweet-hot honey mustard)

Combine all ingredients; whisk or shake well.  If the dressing seems at all weak, just pump up the miso and garlic.

From The Book of Miso by Shurtleff and Aoyagi.

Deep-Dish Hazelnut Vegetable Pie

  • 3/4 c. cauliflower
  • 3/4 c. broccoli
  • 2 c. chopped fresh or frozen spinach
  • 1 small onion, chopped
  • 1 or 2 cloves garlic, chopped
  • 3/4 c. grated Cheddar
  • 1 c. coarsely chopped hazelnuts
  • 1 1/2 c. milk
  • 1 c. biscuit mix
  • 3 eggs
  • salt and pepper

Preheat oven to 400 degrees. Cut broccoli and cauliflower into small florets and steam until almost tender. Drain and mix with spinach, onion, garlic, and Cheddar cheese. Spoon mixture into well-greased 10-inch pie pan or baking dish. Top with hazelnuts. Beat together milk, biscuit mix, eggs, salt and pepper. Pour over hazelnuts and vegetables and bake 35 to 40 minutes.

Serves 6.

From the Winter Harvest Cookbook by Lane Morgan.