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"
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 4|
|Calories from Fat: 845 (88%)|
|Amt Per Serving||% DV|
|Total Fat 93.9g||125 %|
|Saturated Fat 37.5g||187 %|
|Monounsaturated Fat 41.5g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 101.7mg||31 %|
|Sodium 138mg||5 %|
|Potassium 1012.2mg||27 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 13.5g|
|Protein 13.1g||19 %|
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Calories per serving: 959
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