1 kg spinach leaves 1 cup water ( for boiling spinach ) 1/4 water ( for spice paste ) 450 g lamb ( mutton ) / beef / chicken, boneless 1 medium onion, finely chopped 75 g butter / ghee / oil 1 - inch cinnamon stick 4 cloves garlic 1/2 - inch ginger, cut in half 2 teaspoon cumin seeds 1 teaspoon coriander seeds
2 green / red chillies 2 black cardamoms 4 cloves Salt to taste 200 ml unsweetened set yogurt 50 g unsweetened butter for garnish 1/2 cup coriander leaves, chopped
Method
Boil spinach in 1 cup till limp. Drain, cool and blanch in the processor jar. Pour into a dish.
Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.
Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.
Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.
Add meat and fry for 2 minutes, then add yogurt and season with salt to taste. Cover and cook for 30 minutes on a low heat.
Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.
Saag Meat ( Meat with spinach )
Serves: 4 - 6
Ingredients
1 cup water ( for boiling spinach )
1/4 water ( for spice paste )
450 g lamb ( mutton ) / beef / chicken, boneless
1 medium onion, finely chopped
75 g butter / ghee / oil
1 - inch cinnamon stick
4 cloves garlic
1/2 - inch ginger, cut in half
2 teaspoon cumin seeds
1 teaspoon coriander seeds
2 black cardamoms
4 cloves
Salt to taste
200 ml unsweetened set yogurt
50 g unsweetened butter for garnish
1/2 cup coriander leaves, chopped
Method
Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.
Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.
Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.
Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.