| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Indian |
Ethnic, Indian, Main dish, Spicy |
6 |
Servings |
INGREDIENTS
| 8 |
T |
Vegetable oil |
| 6 |
|
Whole cloves |
| 6 |
|
Cardamom pods |
| 6 |
|
Garlic cloves chopped |
| 2 |
lb |
Cubed lamb |
| 1 |
t |
Coriander seeds |
| 2 |
t |
Salt |
| 2 |
lb |
Fresh spinach chopped |
| 1/4 |
t |
Black peppercorns |
| 2 |
|
Bay leaves |
| 2 |
|
Medium onions finely chopped |
| 1 |
|
Inch cube of ginger chopped |
| 2 |
t |
Ground cumin seeds |
| 1/4 |
t |
Cayenne pepper |
| 5 |
T |
Plain yogurt well beaten |
| 1/4 |
t |
Garam masala |
INSTRUCTIONS
Heat the oil in a large pot over a medium-high 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, 316-689-3779, C. Burdsal, SYSOP File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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