Name: Lamb with Spinach (Saag-Gosht)
Ingredients: 2 md Onions, sliced; 6 tb Oil; 3/4 ts Ground ginger; 2 Cloves garlic, crushed; 1 ts Salt; 450 g Lamb or beef, diced; 300 ml Water; 450 g Fresh spinach, trimmed; Or frozen variety; 6 tb Fresh coriander leaves,; Chopped; 1 ts Dill weed; 2 tb Natural yoghurt; 2 Green chillies

The more holy someone or something is, the more separate he or it is from things that are common or normal. The opposite of holiness is not sinfulness. It is commonness – or, to use the old word, profaneness. When God says He is holy, He means that He is different from us. He means that He constantly and actively separates Himself from all sin, wickedness, evil, and moral corruption – that is, all that is common to this world.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Indian, Meats	4	Servings

INGREDIENTS

2	md	Onions, sliced
6	tb	Oil
3/4	ts	Ground ginger
2		Cloves garlic, crushed
1	ts	Salt
450	g	Lamb or beef, diced
300	ml	Water
450	g	Fresh spinach, trimmed
		Or frozen variety
6	tb	Fresh coriander leaves,
		Chopped
1	ts	Dill weed
2	tb	Natural yoghurt
2		Green chillies

INSTRUCTIONS

1) Fry the sliced onions in the oil in a flameproof casserole until lightly
browned. Then add the ginger, garlic, salt and meat and cook, stirring all
the time, for 2 to 3 minutes.
2) Add the water, bring to the boil and cook for 30 to 40 minutes or until
meat is tender.
3) Stir in the spinach and continue to cook, covered for 10 minutes. Reduce
the heat and mix in the chopped coriander, dill yoghurt and chillies.
4) Leave covered, over a low heat for 10 minutes. The dish should be fairly
dry, if not cook uncovered, to reduce to a thick sauce. Serve hot with rice
or naan.
Compiled by I. Chaudhary & T. Elliot
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Aug 6, 1997

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