Saag Kosht
Updated: 11/24/2009 06:26 PM

Ingredients
1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
5 tablespoons of light vegetable oil
2 cups finely chopped onion
1 tablespoons of grated or crushed fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
1 tablespoon paprika
1 teaspoon turmeric
1 cup tomato puree
Coarse salt to taste
1 cup packed chopped cooked spinach, fresh or frozen
2 teaspoons garam masala (see recipe), homemade or store-bought
1/2 cup chopped cilantro leaves and tender stems



Directions
Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.


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Servings 6

Ingredients
AmountIngredients
1 poundLamb cut into 1-inch cubes
1Chopped Onion
4 tspGround Coriander
1 tbspMustard Seeds
2 tspGround Cumin
1 tspChili Powder
1 tspTurmeric
1/4 cupPlain Curd
1 inchChopped Ginger
3Crushed Garlic cloves
2 lbSpinach
1/4 tspSalt
1/2 tbspOil
6 tbspFresh Cilantro
1 cupFresh or frozen peas

Preparation

  • Spinach should be trimmed, washed and torn in small pieces
  • Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
  • Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
  • Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
  • When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
  • When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

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