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Saag Ghosht
| Ingredients: |
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| Lean lamb |
2 lbs |
| Tomatoes, chopped |
2 medium |
| Cayenne pepper |
1 tsp ground |
| Turmeric |
1/2 tsp |
| Cumin seeds |
1/2 tsp ground |
| Cinnamon stick |
1 |
| Sour cream |
1/2 cup |
| Cardamom seeds, |
1/2 tsp |
| Fresh spinach |
1 10 oz packet |
| Water |
6 cups |
| Onion, chopped |
1 large |
| Garlic flakes |
4 |
| Fresh ginger |
1 tbsp chopped |
| Oil |
1/2 cup |
| Cloves |
8 |
| Salt |
to taste |
Method:
- Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat.
- Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside.
- Puree the onion, ginger, garlic in a blender with water.
- Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown.
- Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes.
- Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamoms, salt and stir fry for a few seconds
Now, add spinach puree, reduce heat and cook this way until the meat gets tender.
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