2 medium onions, sliced
6 tablespoon oil
3/4 teaspoon ground ginger
2 cloves garlic, crushed
1 teaspoon salt
450 gm lamb or beef, diced
300 ml water
450 gm fresh spinach, trimmed
1 or frozen variety
6 tablespoon fresh coriander leaves,
1 teaspoon dill weed
2 tablespoon natural yoghurt
2 green chillies
Directions: How to Cook Lamb With Spinach (Saag-Gosht)
1) Fry the sliced onions in the oil in a flameproof casserole until lightly browned. Then add the ginger, garlic, salt and meat and cook, stirring all the time, for 2 to 3 minutes.
2) Add the water, bring to the boil and cook for 30 to 40 minutes or until meat is tender.
3) Stir in the spinach and continue to cook, covered for 10 minutes. Reduce the heat and mix in the chopped coriander, dill yoghurt and chillies.
4) Leave covered, over a low heat for 10 minutes. The dish should be fairly dry, if not cook uncovered, to reduce to a thick sauce. Serve hot with rice or naan.
Compiled by I. Chaudhary & T. Elliot
Recent comments and reviews for this recipe:
| Tami H writes:|
This was very good, even with having to sub sour creme for the yogurt.
Posted on 28 Aug 2009, 14:50 ET
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