| 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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