Lamb in Pureed Spinach (Saag Gosht) |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks! Ingredients:
750 g lamb (can substitute chicken) |
1 large onion, finely chopped |
ghee or oil |
2 inches fresh ginger, finely chopped |
2 garlic cloves, finely chopped |
4 fresh tomatoes, chopped (or 1 can of tinned tomatoes) |
500 g frozen chopped spinach (fresh spinach works fine too) |
4 tablespoons fresh coriander, chopped |
4 cloves |
2 brown cardamom pods |
1 teaspoon cumin seed |
1/2 teaspoon turmeric |
1 teaspoon chili powder |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground coriander |
1 teaspoon garam masala |
1 tablespoon dried fenugreek leaves (optional) |
Directions:
1. Remove fat and cut meat into cubes.
2. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
3. At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
4. Add tomatoes after 5 minutes.
5. Add the browned meat, add Spices 2 and the spinach.
6. Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
7. Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
8. Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
9. Serve with Pullao/Basmati Rice.
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