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- Exported from MasterCook Mac *
Saag gosht - Beef or Lamb with Spinach - India
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
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2 10 oz pack frozen chopped spinach
2 lg onion -- coarsely chopped
4 inch piece fresh ginger root -- coarsely chopped
16 cloves garlic -- peeled
3/4 c vegetable oil
6 bay leaves
20 cardamon pods
16 whole cloves
4 2 inch stick cinnamon
2 2/3 lbs stewing beef or boned shoulder of lamb -- cut in
1 1/2" cubes
2 2/3 tsps salt
2 tbsps ground coriander
2 tsps ground cumin
1 tsp cayenne pepper -- or to taste
1 tsp garam masala
Microwave spinach until defrosted. Drain and squeeze out most of the
water. Put onion ginger and garlic in food processor and pulse until
finely chopped. Put oil in a pressure cooker and set over high heat.
When oil is hot, put in bay leaves, cardamom, cloves and cinnamon
sticks. Stir and put in onion, ginger and garlic. Stir and cook over
high heat for 5 minutes. Put in meat, spinach, 2 cups water, salt.
coriander , cumin and cayenne, Stir. Cover securing the pressure cooker
lid and bing up to full pressure over high heat. Lower heat and cook at
full pressure. The beef with take 20 minutes the lamb 15. Cool off the
pressure cooker quickly with cool water and remove the lid. Put in garam
masala and bring contents to boil again. Cook, uncovered, stirring
gently over high heat for 5-7 minutes, or until sauce is reduced and
thick.
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Per serving (excluding unknown items): 298 Calories; 24g Fat (65%
calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 834mg
Sodium
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