Saag Gosht

Submitted by Mary Austin

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 28.34 g butter
• 14.79 ml oil
• 2 onions, finely chopped
• 1 garlic clove, crushed
• 1 inch fresh gingerroot, finely chopped
• 4.92 ml ground turmeric
• 2.46 ml chili powder
• 14.79 ml ground coriander
• 4.92 ml ground mustard
• 680.38-907.18 g stewing beef, cut into 1 inch cubes
• 226.79 g packet frozen spinach, thawed and drained
• 295.73 ml plain yogurt

directions

1. Heat butter and oil in large pan.
2. Add onions, garlic and spices and fry over gentle heat until onions are soft.
3. Add meat and fry, stirring occasionally, until evenly browned.
4. Stir in spinach and 1/2 of the yogurt.
5. Cover and simmer over low heat for 2 hours or until meat is tender.
6. Add a little water during cooking if the curry becomes dry.
7. Before serving, add remaining yogurt.
8. Serve with plain rice.

Reviews

[burnssl]

This recipe was so easy and very tasty. Not quite authentic, but very close.