Hair transplants should be last option

Updated 13 February 2013
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Hair transplants should be last option

Hair loss is extremely worrying for men and women of all ages. Arab News asks Mike Ryan, a trichologist, what can be done about it.

Please tell us about your experience as a trichologist. How is it different from being a dermatologist?
I have been a clinical trichologist for six years. Prior to that I was involved in hair research and development with famous brands. Trichology — the branch of medicine, cosmetic study and practice — is concerned with the hair and scalp. It is a specialty within a specialty.

What do you think of hair transplants as a solution for those who have extensive hair loss?
Hair transplants should be the last option and most certainly in the case of female hair loss! For men, there are some fantastic results with transplantation. Female hair loss is completely different. It is not normal. I would advise any female to get a proper diagnosis from an expert before having a transplant.

What are the most common problems and their treatment?
Alopecia Areata is the common term for localized, patchy hair loss. Autoimmune problems can involve any system, organ or tissue of the body and the scalp is commonly affected. Conditions such as psoriasis may only involve the cells of the outer skin, leaving the hair relatively unscathed. Some may influence both, causing hair loss of a sometimes temporary nature such as Alopecia Areata. Still others scar the skin, destroying hair follicles and other underlying skin appendages as they progress.
Telogen Effluvium (TE), or diffuse shedding, has an abrupt onset. The active shedding lasts one to four months and can lead to thinning of the hair over the entire scalp. Once the daily shedding returns to normal, it may take several months for the scalp hair to regain its normal density. The patient’s hair goes back to normal within one year of onset of TE in 95 percent of people. A specific trigger can be found in approximately 75 percent of patients with acute TE.
Chronic TE is defined as increased shedding lasting at least six months, but usually more than one year. Chronic TE can last for many years with fluctuating severity. Its onset may be abrupt or gradual. A definite trigger is often not identified in patients with chronic TE. Chronic TE usually affects middle-aged women, many of whom provide a history of extremely thick hair prior to the onset of their problem.
Women with chronic TE may have normal-appearing hair, albeit thinner than the patient’s normal hair, or may show shorter frontal hairs or thinning. Women with chronic TE often state that they have lost half or one third of their hair. A woman with chronic TE may complain that she is unable to grow her hair as long as she could in the past.
Iron and thyroid levels are usually checked and supplements given if there is a deficiency. In patients with acute TE, it is important to tell patients that there is a 95 percent chance of complete recovery. It is important to stress that no one goes bald from TE and that every shed hair is replaced.
Hair breakage can be chemical or mechanical, the latter being over-use of hair-dryers and straightening irons. Chemical damage is a result of over processing the hair with hairdressing services such as color, keratin and permanent waves.
Overproduction of sebum is a direct result of increased androgen activity and is generally noticed on the skin first with the appearance of pimples. The hair then becomes oilier much quicker. This can be an indicator of some underlying medical condition.

Why is dandruff the most talked about problem among people? Is there a permanent solution for it?
I think because it is one of the most misunderstood conditions. Dandruff is actually the mildest form of Seborrhea Eczema, which is an oily condition and not dry as most people think. There are a few different causes for dandruff, so there are many reasons for people to have it. Dandruff is caused by skin cells forming too fast. The epidermis, or outer, protective layer of the skin, is constantly changing. The cells begin to grow from the base layer deeper in the skin and gradually move to the surface, this is called the epidermal turnover. Normally it takes approximately 28 days for the cells to move through the skin and to reach the surface, once there they come away when we wash. The increased epidermal turnover may be caused or exacerbated by abnormally high levels of a yeast, Malassezia Globosa, which is always found in the scalp, even a scalp without dandruff. Dandruff occurs when the quantity of the Malassezia yeast increases for one reason or another, but other factors such as stress or dietary factors may also trigger the condition. Those with greasy skin types are most at risk because the yeast likes to grow in sebum.

What are the best products on the market to get rid of dandruff?
Washing the hair and scalp with ordinary anti-dandruff shampoos helps in the removal of scale, but some of these shampoos are quite harsh and abrasive and can exacerbate the problem in the long term. If the underlying cause of the problem is not treated properly then the scale will quickly return.
Shampoos which control the level of micro-organisms on the scalp, but which also have a calming and soothing effect on the irritated scalp tissues, are usually the best form of treatment.

Are hair problems affected by changing weather, humidity and the sun?
Many people forget their scalp is in fact skin and can burn just as easily as the skin on their body. It’s also therefore prone to the same irritation and peeling, and more importantly, to cell changes and skin cancer. To help protect your scalp from ultraviolet rays, use a protective hair cream with a sun protection factor over your hair and on your parting. Although the sun’s rays are natural, they’re actually just as damaging to your hair as bleach and can burn it, dry it out and cause changes to your hair's protein structure. This makes your hair more vulnerable to breakage and split ends. Salt and chlorinated water can also do this, and cause discoloration, so always use a protective cream when sitting in the sun or engaging in water activities, to keep your hair hydrated and protected. Humidity will play havoc with your hairstyle but will cause little problems for hair loss. A good anti-humectants spray can help.

What natural ingredients can help eliminate or solve the problem of dandruff?
Treating topically with a hair rinse containing loose-leaf rosemary and tea-tree oil may help. Rosemary contains anti-fungal essential oils and tea-tree oil has been shown to have anti-fungal activity against a wide range of fungi. Topical aloe vera gel has also shown improvement in seborrhea dermatitis due to its anti-inflammatory properties. Apply it topically at night and rinse in the morning. Anti-itch creams such as shea butter and canola oil can also help.
Coal-tar shampoo is capable of slowing down the epidermal turnover, which is why it has been used in the treatment of psoriasis and other skin disorders. Juniper tar, a tree tar, is more effective than coal tar and tends to be used in more modern treatments.

Can you provide some advice for healthy hair?
Without a doubt frequent shampooing and conditioning is most important for healthy looking hair.
Don’t scrimp on sleep. The hair follicle is the second-fastest growing selection of cells in the body, second only to bone marrow. Good quality sleep, for a period of eight hours a night, can help improve the strength and condition of your hair.
Eat for your hair. A diet rich in protein and potassium will ensure your hair receives all the essential nutrients it requires. Protein helps strengthen keratin, while potassium is an essential element in preventing hair loss.
As hair grows only half an inch a month, it would take six months before you would begin to notice any appreciable changes.

— Mike Ryan is a member of the Institute of Trichologists (London) and the International Association of Trichologists. He has been involved in the hair industry for 30 years. He started out his career with Philip Kingsley Trichological Clinics in London.

Email: [email protected]


Where We Are Going Today: ‘Otium Concept’ in Jeddah

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Updated 16 November 2024
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Where We Are Going Today: ‘Otium Concept’ in Jeddah

  • The dessert selection continues the theme of indulgence with offerings including rose lokum cheesecake adorned with fresh petals, and an apple tarte fine served with vanilla ice cream

Otium Concept is located in Fayfa Avenue Mall on Prince Sultan Road in Jeddah. It is a lifestyle store and restaurant/cafe inspired by the glamour of art deco salons.

The cafe offers a thoughtfully crafted menu that combines international comfort foods with artisanal ingredients. Breakfast options include classics such as eggs Benedict on brioche and the cafe’s signature Beirut breakfast, featuring foul, labneh, and halloumi.

For lighter options, there are wholesome choices like Greek yogurt bowls with granola and honey, or acai bowls topped with fresh berries.

Starters, including burrata with pesto and tomato caviar, and beetroot carpaccio with hazelnuts and goat cheese, are well-presented, while from the main courses, the grilled pistachio salmon is a highlight, offering a delicate-yet-rich flavor profile, while the honey mustard chicken provides a savory-sweet experience with a tender, juicy texture.

The dessert selection continues the theme of indulgence with offerings including rose lokum cheesecake adorned with fresh petals, and an apple tarte fine served with vanilla ice cream.

The menu also features hearty salads and sourdough open sandwiches including spicy chicken or lobster, offering a comforting and satisfying meal on the go, as well as fresh pasta dishes such as lemon spaghetti and penne arrabbiata.

With its sophisticated-but-inviting atmosphere, Otium promises a dining experience that is both comforting and refined, making it a great choice for any occasion. Otium also offers catering services.

The boutique provides a distinct shopping experience, showcasing handpicked pieces from celebrated European designers. The space feels like a curated gallery, with brands including Forte Forte, Jamin Puech, and Yavi offering clothing, accessories, shoes, bags, and even decorative home items.

Otium also embraces its cultural side with an impressive collection of art and antiques, curated by architect Ibrahim Radwan. The gallery space features an eclectic mix of sculptures and paintings, blending history with modernity. Notable pieces include a Napoleon III-era mantel clock, an antique bronze statue of a German soldier, and vintage French candelabras.

Check @otiumconcept on Instagram for more details.

 

 


Where We Are Going Today: ‘Le Relais de l’Entrecote’ in Jeddah

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Updated 15 November 2024
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Where We Are Going Today: ‘Le Relais de l’Entrecote’ in Jeddah

  • No French meal would be complete without dessert, and Le Relais de l’Entrecote offers an array of indulgent options to finish on a sweet note

Le Relais de l’Entrecote, located at Fayfa Avenue on Al-Tahlia Street in Jeddah, offers a French dining experience that brings a piece of Paris to the city. Every element of this restaurant, from its traditional bistro decor to the attentive hospitality, reflects the essence of France.

The atmosphere inside is cozy and intimate, while the outdoor terrace provides an ideal setting for open-air dining when the weather is right.

Known for its single-dish concept, Le Relais de l’Entrecote serves only one main course: a classic steak and fries. This approach, honed since the restaurant’s beginnings in Paris in 1959, allows the chefs to perfect their offering.

The meal kicks off with a simple, flavorful green salad tossed in a mustard vinaigrette and garnished with crushed walnuts. Following this, diners are served a tender steak, cooked to their liking, and accompanied by crispy fries.

Though the menu is straightforward, the quality and attention to detail elevate the dining experience. While waiting for the main course, guests are treated to a basket of freshly baked French baguette. Be cautious, though — the bread is so delicious, it can be tempting to fill up before the main event arrives.

No French meal would be complete without dessert, and Le Relais de l’Entrecote offers an array of indulgent options to finish on a sweet note.

Among the choices are creme brulee, with its delicate, caramelized crust; a strawberry melba with fresh strawberries, vanilla ice cream, and a splash of red currant coulis; and chocolate profiteroles, which feature light pastry filled with vanilla ice cream and topped with warm chocolate sauce and toasted almonds.

Other delights include the rich Sevigne chocolate cake served with Chantilly cream; the refreshing raspberry sorbet with fresh berries and raspberry liqueur; and the Summer Vacherin, a mix of meringues, vanilla ice cream, and raspberry sorbet topped with raspberry coulis and Chantilly cream.

Though a two-course meal here may be on the pricier side, the quality of ingredients and the distinctive dining experience make it worth trying at least once in a lifetime — an ideal choice for a special occasion, rather than an everyday outing.

Check @lerelaisentrecote on Instagram for more details.

 


Ayman Al-Zubaidi: Bringing authentic Saudi flavors to London’s culinary scene

Updated 15 November 2024
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Ayman Al-Zubaidi: Bringing authentic Saudi flavors to London’s culinary scene

  • The founder of London’s Hijazi Corner was hopeless in the kitchen, but his move abroad sparked a desire to recreate the cuisine of his homeland 

LONDON: Ayman Al-Zubaidi — the acclaimed chef behind Hijazi Corner, London’s first Saudi Arabian restaurant — has cooked for dignitaries, diplomats, celebrities and even the Kingdom’s royal family. But his most discerning critics were waiting for him much closer to home. 

In 2021, after several years living in London, Al-Zubaidi came home to Jeddah. But instead of the football shirt his family had pictured him wearing after his UK studies in sports science, he returned in chef whites. It was a transformation that no one saw coming — least of all him. 

Growing up in Jeddah’s Al-Sabeel district with his sister and three brothers, Al-Zubaidi could barely boil his own water. The kitchen was strictly his mother’s territory, and his late-night culinary ventures didn’t go far beyond packets of instant noodles. But now, the tables had turned, and his mother was seated as his guest. 

Hijazi Corner is London’s first Saudi Arabian restaurant. (Supplied)

“When I first moved to the UK, I was clueless in the kitchen, so I called her for help,” Al-Zubaidi tells Arab News from his restaurant in London’s de facto Arab district of Edgware Road. It was her loving mentorship that laid the foundations for his culinary journey, shaping his path to becoming one of London’s most distinctive chefs. 

“When any chef starts to speak about food, they talk about their mum. Her chicken kabsa is a bit oily, a bit shiny and looks amazing — even just talking about it now I become hungry,” Al-Zubaidi says. “But even if I had the same ingredients and made it the same way, hers would always taste better.” 

Building on family recipes honed over decades by his ancestors in Yemen, Al Zubaidi’s Hijazi Corner is the only place in the UK capital where Saudis can find a true taste of home. 

Lined with thick carpets and ornate window paneling evoking the buildings of Jeddah’s Al-Balad historical district, its menu is full of comforting favorites drawn from across the Kingdom’s western coastal region — chicken seelag, slow-roasted lamb haneeth and delicate, flaky samboosek. 

Al-Zubaidi with Saudi Ambassador to the UK Prince Khalid and the latter's wife. (Supplied)

“From the richest person to the poorest person in Saudi Arabia, we eat the same food,” he says. “When we celebrate, when we grieve, when we are happy or sad, we get masoub (banana pudding) or motabbaq (thin layers of pastry stuffed with meat).” 

Al-Zubaidi’s path to the kitchen was anything but conventional. As a teenager eager to learn English, he set his sights on the UK, drawn by what he called “a love for the accent,” and made the leap in 2017. After completing his language course, he switched tracks to study sports. But somewhere between lectures and life abroad, homesickness hit in the form of a craving for the familiar flavors of Arabia. 

“In London, you can find plenty of Turkish, Kurdish, Indian, even Malaysian options — but nothing from Saudi,” he explains. “So I decided to make it myself.” He began recreating the comforting dishes of home in his small Clapham flat, selling them cash-in-hand to fellow Saudis in search of an authentic taste of the Kingdom. 

But the secret didn’t stay a secret for long. Soon, his passion found a new platform — Snapchat. 

Al-Zubaidi shared short videos of his cooking process, garnishing each clip with personal moments and mouth-watering close-ups of Saudi dishes. His humble videos quickly gained a loyal fanbase, and orders poured in from every corner of the city — particularly as COVID took hold in the early months of 2020. 

“People from the Saudi embassy added me, people from Aramco working in London added me. Saudis living here, working here, growing up here — plus lots of foreign people who had been to my country and tried this food before.” 

What started as a side hustle quickly evolved into a pop-up, and by 2023, into a brick-and-mortar restaurant where Londoners could finally experience the authentic flavors of Saudi Arabia. 

During the pop-up stage, Al-Zubaidi’s Snapchat followers became more than fans; they became enablers of his culinary vision, bringing a piece of Saudi Arabia to his London kitchen. Whenever one of his followers planned a trip from Saudi to the UK, they’d reach out, asking if he needed any hard-to-find ingredients. 

Al-Zubaidi’s requests were simple but essential — fragrant spices, fresh dill, and most importantly, the special pastry sheets that he just couldn’t source in London.   

“I’d say ‘I need the real pastry for samosa.’ And they’d bring it for me,” he says. 

The enthusiasm was mutual. His followers were just as eager to bring these reminders of home, knowing he’d transform them into the dishes they missed. 

Yet not everyone was as supportive. As he juggled his studies and the pop-up, criticism began to surface, especially from former friends back home. 

“They mocked me,” he recalls. “They’d say things like, ‘You went to the UK to study, and now you’re just selling food?’” 

Influencers he approached for social-media support brushed him off with dismissive remarks. But Al-Zubaidi was undeterred, finding new friends and switching his studies from sport to cooking. With a network of loyal clients and the backing of a few new investors he had met along the way, he began seriously considering a restaurant. 

One wealthy friend, who had seen the young chef’s determination, urged him to take the plunge. After months of hard work studying knife skills, mastering Saudi dishes, and learning the restaurant business inside out, Al-Zubaidi took the leap. 

Two years after opening its doors, Hijazi Corner is a definite success, becoming one of London’s top-rated Middle Eastern eateries. It’s perpetually packed with diners, and has become a go-to spot for celebrities, diplomats, and dignitaries from the Arab world and beyond, all seeking an authentic taste of Saudi Arabia. 

After showcasing Saudi cuisine at several festivals and events, on National Day this September, Al-Zubaidi received a special honor — an invitation to the Kingdom’s embassy in London. 

The recognition came after HRH Prince Khalid Bin Bandar Al-Saud, Saudi Arabia’s ambassador to the UK, visited Hijazi Corner and was so impressed that he mentioned it by name in his National Day speech. Al-Zubaidi, overcome with pride, shed tears of joy.  

“I am proud of what I’ve achieved, but I haven’t finished yet,” he says. “This is just the beginning—there’s so much more of Saudi culture I want to share with the world.” 


Where We Are Going Today: Raoul’s at VIA Riyadh

Updated 15 November 2024
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Where We Are Going Today: Raoul’s at VIA Riyadh

Raoul’s at VIA Riyadh transports diners to France with its elegant menu of French-inspired bites and desserts. The restaurant’s attention to detail and dedication to authentic flavors makes it a standout for those seeking a refined dining experience.

Start with the braised lamb, served on a crisp parmesan cookie and topped with a touch of tomato jam. This combination brings rich, savory flavors with a slight sweetness, capturing the essence of French cuisine.

The beetroot, feta and avocado mini-tart adds a refreshing, colorful bite to the meal, while the crispy crab beignets are light yet packed with flavor, offering a perfect contrast to the heavier dishes.

Chocolate fondant at Raoul’s, served with vanilla ice cream and fresh raspberries—a sweet treat to end your meal. (Supplied)

For dessert, Raoul’s sticky date pudding pops, coated in warm toffee sauce, provide a cozy, nostalgic sweetness, while raspberry profiteroles with a crispy biscuit finish the meal on a light, fruity note.

The drinks menu complements the French flavors, featuring options such as the Kir Royal, a sparkling blend of wine with cherry cordial, and the Pink Promise, which mixes sour soup juice, rose water, hibiscus tea and lime juice for a floral, refreshing taste. The ambiance is relaxed and sophisticated, with live music adding a touch of elegance to the dining experience.

However, parking at VIA Riyadh is not complimentary, which may be inconvenient for some diners. Despite this, Raoul’s dedication to authentic French techniques and modern twists makes it a fantastic choice for an elegant night out, offering dishes that are both classic and inventive.

For more information, check Instagram @raoulsrestaurant.sa
 


Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  

Updated 14 November 2024
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Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  

DUBAI: Celebrity chef, painter and actor Ranveer Brar was born in Lucknow, northern India, and fell in love with cooking at a very young age. While accompanying his grandfather to the local gurudwara (Sikh place of worship), he remembers sneaking into the community kitchen — known as a langar — excited by all the activity there. 

“A few years later, when I was a pre-teen, the priest called me aside and asked me to prepare the rice dish, as his wife was unwell that day. I had no list of ingredients, nor the recipe, but, recalling what I’d observed, I prepared the dish and it turned out quite well. That was my first experience of instant gratification with food,” Brar tells Arab News. “After my debut at the gurudwara, my next attempt at cooking was when my mother fell ill and I made rajma — again, without any recipe, I just made it from my memory of watching my mother make it. I overheard my dad complimenting the attempt and, at that moment, I realized that food was my calling.” 

Brar opened his first restaurant in the Gulf in Dubai late last year.  

Brar opened his first restaurant in the Gulf in Dubai late last year. (Supplied)

“Kashkan means ‘From Kashmir to Kanyakumari,’” he says. “The UAE, and Dubai in particular, seemed like the perfect venue because it is a melting pot of both cultures and cuisines, so what better place to celebrate Kashkan’s melange of flavours?”  

Here, Brar discusses his favorite ingredient, the toughest dish to perfect, and advice for amateurs. 

When you started out, what was the most common mistake you made?  

Trying to do too much and over-express myself. As a result, I was losing myself — the idea I was trying to express was getting lost. With age I understood that not everything one knows needs to be expressed in a single dish. Wisdom lies in choosing the right moment for the right expression.  

What’s your top tip for amateurs? 

Stick to the basics. If you get the fundamentals right, you can rarely go wrong with cooking. They can then become the basis for innovation as one evolves. 

What one ingredient can instantly improve any dish? 

That would be coriander for me, adding a lot of freshness. From the stalks to the leaves, every element of the herb is fascinating. Also olive oil, which adds richness. 

When you go out to eat, do you find yourself critiquing the food?  

I don’t really. I view food as food. The reason I am who I am is because food has always made me happy, so I don’t want to take that role away from food in my life. When eating out, I try to feel, understand and appreciate the intent of the person who’s cooking. But when it’s my cooking, I tend to be quite harsh and critical of myself, because every time you cook, it’s an opportunity to improve yourself. 

What’s your favorite cuisine? 

It’s usually the local food of the place I am travelling to. Also, the simpler the restaurant, the more likely I am to end up there. I believe the essence of good food is its simplicity. What better than street food and age-old places to understand the true culture and cuisine of any place? 

(Supplied)

What’s your go-to dish if you have to cook something quickly at home? 

Has to be khichdi. It’s the perfect one-pot meal that has everything your appetite needs. Add in vegetables and you get a good proportion of all nutrients on your plate. And don’t forget the ghee! 

What customer request most annoys you? 

Strangely, it’s when they ask for salt! Salt is such an important element of any dish. A little too much salt can subdue other flavors and too little can fail to elevate them. I feel it’s the chef’s judgment of the amount of salt that allows us to experience the dish as intended. So when customers ask for salt it disappoints me, because the true nature of the dish might get spoiled. 

What’s your favorite dish to cook and why?    

My special chicken curry. Be it family or friends, I always get asked for that. It’s now a signature dish at Kashkan too.   

What’s the most difficult dish for you to get right? 

Biryani is something I would love to keep perfecting. You have to cook many layers of rice at the same time, giving it minimum water, minimum heat over a long period of time, with every grain of rice being the same, every layer of flavor equally coating the rice. I think biryani is the perfect test for anyone who is a student of Salt-Fat-Acid-Heat. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back? 

I used to be a disciplinarian believing that cooking was all about control; the heat, environment, ingredients and cooking itself. Now I’m more relaxed; it’s more collaborative, it’s more about letting the team express themselves and my role is to guide them through that expression.  

RECIPE: SAAG MEAT 

(Supplied)

Preparation time: 10 minutes  

Cooking time: 35-40 minutes  

Serves 2-4 

INGREDIENTS: 

For the marination:  

4 medium Onions, sliced 

¼ cup fresh Fenugreek leaves 

¾ cup Curd, beaten 

Salt to taste 

½ tsp Turmeric powder 

½ tsp Degi red chili powder 

½ tsp Coriander powder 

1 kg Mutton (with bones)  

½  tbsp Ginger Garlic paste 

For the mutton:  

3-4 tbsp Oil 

3 Bay leaf 

2 Black cardamom 

2 Cloves 

¼ tsp Cumin seeds 

Marinated Mutton 

Salt to taste 

few fresh Fenugreek leaves 

Little water 

For the saag meat: 

1 tbsp Oil 

1 tbsp Ghee 

1 inch Ginger (peeled & chopped) 

4-5 Garlic cloves, chopped 

2 medium Onions, chopped 

2-3 Green chillies 

2 Dry red chillies 

2-3 medium bunch fresh Spinach leaves, chopped 

¼ cup Amaranth (Bathua)  

Salt to taste 

Little water 

1 tbsp Butter, cubed 

Pressure Cooked Mutton 

½ tbsp unsalted Butter or white butter, cubed (optional) 

½ tsp Mustard oil 

For garnish:  

Coriander sprig 

INSTRUCTIONS 

For marination:  

In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well. 

Keep it aside for further use. 

For the mutton: 

In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter. 

Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while. 

Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender. 

Keep it aside for further use. 

For the saag meat: 

In a kadai (Indian wok), add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute. 

Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.  

Add butter, close the lid and cook it for 3-4 minutes. 

Add cooked mutton and let it simmer for a while. 

To finish, add unsalted butter or white butter, mustard oil and stir it well. 

Transfer it to a serving dish and  garnish it with coriander sprig. 

Serve hot with roti.