astray recipes: Lamb with spinach (saag-gosht)

Categories: Indian; Meats
Yield: 4 Servings

Measure	Ingredient
2 mediums	Onions, sliced
6 tablespoons	Oil
¾ teaspoon	Ground ginger
2	Cloves garlic, crushed
1 teaspoon	Salt
450 grams	Lamb or beef, diced
300 millilitres	Water
450 grams	Fresh spinach, trimmed
	Or frozen variety
6 tablespoons	Fresh coriander leaves,
	Chopped
1 teaspoon	Dill weed
2 tablespoons	Natural yoghurt
2	Green chillies

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 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Aug 6, 1997

lamb with spinach (saag-gosht)