Saag ghosh

One of the perennial problems with which the Indian khansamer had to deal was the toughness of meat. It was the exception rather than the rule to find a tender cut and, consequently, the low, dull thud of a pestle or the flat of a cleaver hitting flesh was the normal sound issuing from the outside kitchen as he placed the offending piece of meat on a low, solid, three-legged stool and beat it into submission. “Lamb” was too often old sheep and “mutton” was probably goat. So dishes th