INGREDIENTS

INSTRUCTIONS

Finely puree the cooked spinach, using a food processor or electric
blender, or mince it with a knife on a chopping board. Set aside.
Preheat the oven to 325 degrees Fahrenheit.  Heat 2 tablespoons of oil
in a large frying pan over high heat until  very hot. Pat the meat dry
on paper towels (or it will not brown) and  add to the pan. Brown the
meat, turning and tossing the pieces, until  nicely seared on all
sides. This is best done in batches so that the  frying pan is not
overcrowded. As each batch is browned, transfer to  a heavy-bottomed
casserole.  Add the remaining 4 tablespoons oil to the frying pan and
add chopped  onions. Reduce heat to medium-high, and fry them until
they turn light  caramel brown (about 25 minutes). (Do this carefully
and patiently to  avoid burning any of the onions. If in doubt, reduce
the heat and  take longer.) Add garlic and ginger and fry for an
additional 2  minutes. Add cumin, coriander, and tumeric, and stir
rapidly for 15  seconds. Add tomatoes and chiles, and continue frying
until the  tomato is cooked and the entire mixture is turned into a
thick, pulpy  paste (about 3 minutes). Add yogurt or sour cream, and
immediately  turn off the heat. When slightly cool, puree in an
electric blender  or food processor, and add to the meat in the
casserole.  Place a double layer of cheesecloth, about 6 inches square,
on the  work surface. Put cinnamon, cardamom, cloves, and bay leaves in
the  center, bring up the four corners of the cheesecloth to wrap the
spices, and tie them to form a bag. Crush the bag slightly with a
wooden mallet or any heavy tool to break up the spices. Add the spice
bag to the casserole.  Add 4 cups of boiling water along with the salt,
and stir to  distribute the meat into the sauce. Place a piece of
aluminum foil on  top of the casserole, and cover tightly with the lid.
Bring the  contents to a boil on top of the stove.  Place the casserole
in the middle level of the oven for 2 1/2 hours.  Alternatively, it may
be cooked on top of the stove over low heat for  2 to 2 1/2 hours or
until the meat is fork tender.  Remove the casserole from the oven (or
turn off the stove) and take  off the lid. Remove the spice bag,
squeeze hard to extract as much  juice as possible, and discard the
bag. Add the cooked spinach and  garam masala and blend well, being
careful not to break the fragile  meat pieces. Cover the pot, return it
to the oven or stove, and cook  for 5 minutes more. Turn off the oven,
and let the pot remain  undisturbed for an additional 10 minutes. Check
for salt, and if the  sauce lacks adequare glaze, stir in a few
tablespoons of oil.  Notes  This dish, just like any other braised
dish, tastes better with  keeping. It is particularly good if made a
few hours in advance, and  allowed to rest at room temperature before
being reheated and served.  This dish keeps well in the refrigerator
for up to 2 days and also  freezes well. Defrost throughly before
reheating. To reheat, gently  simmer over low heat until warmed
through. Before serving, taste for  salt, and if necessary, fold in a
little garam masala.  Cooked Spinach  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 1121
Calories From Fat: 728
Total Fat: 80.1g
Cholesterol: 279.7mg
Sodium: 1045.5mg
Potassium: 1305.7mg
Carbohydrates: 22.3g
Fiber: 2.8g
Sugar: 10.9g
Protein: 74g