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