Recipe - Lamb With Spinach (Dilli Ka Saag Gosht)

8 tablespoon Vegetable oil
6 Whole cloves
6 Cardamom pods
6 Garlic cloves chopped
2 pound Cubed lamb
1 teaspoon Coriander seeds
2 teaspoon Salt
2 pound Fresh spinach chopped
One fourth teaspoon Black peppercorns
2 Bay leaves
2 Medium onions finely chopped
1 Inch cube of ginger chopped
2 teaspoon Ground cumin seeds
One fourth teaspoon Cayenne pepper
5 tablespoon Plain yogurt well beaten
One fourth teaspoon Garam masala

Heat the oil in a large pot over a mediumhigh flame. When hot, put in
the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a
second. Now put in the onions, garlic and ginger. Stir and fry until
the onions develop brown specks. Now add the meat, ground cumin, ground
coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a
minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute.
Keep doing this until all yogurt has been incorporated. The meat should
also have a slightly browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until the spinach wilts
completely. Cover tightly and simmer on low heat for about 1 hour or
until meat is tender.
Remove the lid and add the garam masala. Turn the heat to medium. Stir
and cook another 5 minutes until most of the water in the spinach
disappears and you have a thick, green sauce. Remove the whole spices
and serve.

From the TWSU BBS, 3166893779, C. Burdsal, SYSOP

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip