Lamb with Spinach (Dilli Ka Saag Gosht)

Title:
Lamb with Spinach (Dilli Ka Saag Gosht)

Yield:
6 Servings

Categories:
Indian,
Main
Dishes,
Spicy,
Ethnic




Ingredients:





     8 tb Vegetable oil


     6    Whole cloves


     6    Cardamom pods


     6    Garlic cloves chopped


     2 lb Cubed lamb


     1 ts Coriander seeds


     2 ts Salt


     2 lb Fresh spinach chopped


   1/4 ts Black peppercorns


     2    Bay leaves


     2    Medium onions finely chopped


     1    Inch cube of ginger chopped


     2 ts Ground cumin seeds


   1/4 ts Cayenne pepper


     5 tb Plain yogurt well beaten


   1/4 ts Garam masala






 Heat the oil in a large pot over a medium-high flame.   When hot, put in


 the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a


 second.  Now put in the onions,  garlic and ginger.   Stir and fry until


 the onions develop brown specks.  Now add the meat, ground cumin, ground


 coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a


 minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute.


 Keep doing this until all yogurt has been incorporated.  The meat should


 also  have a slightly browned look.   Add the spinach and the  remaining


 salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts


 completely.   Cover  tightly and simmer on low heat for about 1 hour  or


 until meat is tender.


 Remove the lid and add the garam masala.  Turn the heat to medium.  Stir


 and  cook  another  5  minutes until most of the water  in  the  spinach


 disappears and you have a thick,  green sauce.   Remove the whole spices


 and serve.


 


 From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip