Lamb with spinach (saag-gosht)

4 Servings

Ingredients

QuantityIngredient
2mediumsOnions, sliced
6tablespoonsOil
¾teaspoonGround ginger
2Cloves garlic, crushed
1teaspoonSalt
450gramsLamb or beef, diced
300millilitresWater
450gramsFresh spinach, trimmed
Or frozen variety
6tablespoonsFresh coriander leaves,
Chopped
1teaspoonDill weed
2tablespoonsNatural yoghurt
2Green chillies

Directions

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