Lamb Tikka, Saag Puree and Poppy Seed Balls.

Lamb Tikka, Saag Puree and Poppy Seed Balls.

Lamb Tikka, Saag Puree and Poppy seed balls|Fine Dining at Home

This dish is so versatile it can be made with lamb, chicken, fish or vegetables. It would even work well with paneer. If you don’t want to use lamb, just substitute your favourite protein source and follow the recipe. The most difficult part of this dish is actually the poppy seed potato balls. For a vegetarian feast, use paneer. To make your own, which is so simple follow this link for Homemade Paneer. [purerecipe]

 

Ingredients

  • 1/2, cut into lean cubes. Lamb Leg
  • 5 Tbsps Tikka Marinade
  • 2 Tbsps Yoghurt
  • Poppy Seed Balls

  • 300g Plain mashed potato
  • 50g Poppy Seeds
  • 1, finely chopped Onion
  • 2 Tsps Cumin Seeds
  • 1 Chopped Chilli
  • 1 Tsp Turmeric
  • 2 Tsps Ground Coriander
  • 1 Tbsp chopped Fresh Coriander
  • Saag Puree

  • 500g Spinach
  • 1, finely chopped Onion
  • 1 Tbsp Cumin Seeds
  • 1 Tsp Ground Coriander
  • 1 Tsp Ginger
  • 1 Tsp Garlic
  • 1-2 Tsp Garam Masala
  • A little of what you like on how decadent you want it. Butter/Cream/Milk
  • Tomato Gravy.

  • 400ml Passata
  • 2 Tsps Fenugreek Seeds
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 1 Green Chilli
  • 2 Tsps Coriander Seeds
  • 8 Cardamom Pods
  • 2 Tbsps Ground Almonds

Directions

  1. For the lamb, use any tikka marinade you like or use mine from the link. Add to the yoghurt and rub into the lamb. At this stage you can substitue the lamb for any other protein you fancy. Marinade overnight or minimum two hours.
  2. For the poppy seed balls, fry the cumin seeds, onion, coriander, turmeric and chilli until the onion is soft. Add to the mashed potato, separate into golf ball sized portions. Then roll in the poppy seeds, pressing them into the mix. Chill. 
  3. For the saag, cook all the spices and onion in a knob of butter. Add the spinach, let it wilt and blitz to a puree with a hand blender. Taste and season with the garam masala, add some cream or butter if you like.
  4. For the tomato gravy, add all the spices to the passata. Simmer for 20 minutes. Sieve to remove them, add the ground almonds to thicken.
  5. To cook the lamb, cook under a hot grill turning every 4-5 minutes.
  6. The poppy seed balls can either be deep fried, or shallow fried. For shallow frying heat a pan coated in oil and carefully place the balls in it. Cook for 10 minutes turning often.

4 Comments

  1. I adore Indian food, so delicious. I’ve made paneer before and it was easier than I expected. I’ve never seen the poppyseed balls, but they do look interesting. And your plating is lovely, as usual.

  2. Hi fdathome. I made this dish tonight. The recipe was very well written with simple to follow instructions. I found it difficult to ensure that all the bits were ready together at the same time and ended up burning my lamb on the grill! The sauce was delicious. I skipped the blending the spinach so my dish didn’t end up looking as elegant as yours. Maybe next time…

  3. Strange to find this under the Vegetarian recipes 😉

    • Dave Crichton

      Hi Lee, thanks for the comments. It’s there as you can substitute vegetables for the lamb and follow the same tikka recipe. Aubergine would be particularly good.

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