Title:
Saag Gosht
Yield: 8
Ingredients
2 10 oz pack frozen chopped
-spinach
2 lg onion; coarsely chopped
1 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 lb stewing beef or boned-shoulder
of lamb, cut in
1 1/2 cubes
2 2/3 ts salt
2 tb ground coriander
2 ts ground cumin
1 ts cayenne pepper; or to
taste
1 ts garam masala
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 bring 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.
Per serving: 277 Calories
(kcal); 24g Total Fat; (69%
calories from fat); 4g Protein;
19g Carbohydrate; 0mg Cholesterol;
800mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat;
1 1/2 Vegetable; 0 Fruit;
4 1/2 Fat; 0 Other Carbohydrates
