2 hrs 10 mins
Mary Austin's Note:
This is an americanized version of the Indian dish made with beef instead of mutton. Even my children loved it as it's not hot, just tasty. My ex-spouse used to call it "Sad Goat", which probably explains why he is my ex. This recipe is from "The Color Book of Indian Cooking" by Eileen Turner.
My Private Note
Units: US | Metric
- 1 ounce butter
- 1 tablespoon oil
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 1 inch fresh gingerroot, finely chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon ground mustard
- 1 1/2-2 lbs stewing beef, cut into 1 inch cubes
- 1 (8 ounce) packet frozen spinach, thawed and drained
- 1 1/4 cups plain yogurt
- 1Heat butter and oil in large pan.
- 2Add onions, garlic and spices and fry over gentle heat until onions are soft.
- 3Add meat and fry, stirring occasionally, until evenly browned.
- 4Stir in spinach and 1/2 of the yogurt.
- 5Cover and simmer over low heat for 2 hours or until meat is tender.
- 6Add a little water during cooking if the curry becomes dry.
- 7Before serving, add remaining yogurt.
- 8Serve with plain rice.
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Nutritional Facts for Saag Gosht
Serving Size: 1 (377 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 608.9
- Calories from Fat 409
- Total Fat 45.4 g
- Saturated Fat 19.2 g
- Cholesterol 139.1 mg
- Sodium 223.3 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 3.6 g
- Sugars 6.5 g
- Protein 37.2 g
The following items or measurements are not included: