Lamb with Spinach (Saag-Gosht)

Try this Lamb with Spinach (Saag-Gosht) recipe, or contribute your own. "Meats" and "Indian" are two of the tags cooks chose for Lamb with Spinach (Saag-Gosht).

"I didn't know how this one would go but it turned out much tastier than expected." - Stockey

Yield: 4 Ready in 1 hours

Cuisine: IndianMain Ingredient: Lamb

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 4

3/4 tsGround ginger

1 tsSalt

6 tbFresh coriander leaves,

2 tbNatural yoghurt

2 Green chillies

1 tsDill weed

2 mdOnions; sliced

Chopped

300 mlWater

450 gFresh spinach; trimmed, Or frozen variety

6 tbVegetable oil

450 gLamb; or beef, diced

2 Clovesgarlic; crushed

Lamb with Spinach (Saag-Gosht) Preparation

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 sdm-marked - Prodigys Recipe Exchange Newsletter by "I. Chaudhary" on Aug 6, 1997