Saag Gosht - Beef Or Lamb With Spinach

Recipe Ingredients

2		Frozen chopped spinach
2		Onion - coarsely chopped (large)
1		Fresh ginger root - coarsely chopped
16		Garlic - peeled
3/4 cup	177ml	Vegetable oil
6		Bay leaves
20		Cardamon pods
16		Whole cloves
4		Cinnamon
2 2/3 lbs	1210g / 42oz	Stewing beef or boned shoulder of lamb - cut in
1		/ " cubes - ¥
2 2/3 teaspoons	13ml	Salt
2 tablespoons	30ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Cayenne pepper - or to taste
1 teaspoon	5ml	Garam masala

Recipe Instructions

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.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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