Meat, spinach & Methi

jyotirmoy

Winter is fading away so is spinach, so tonight it is going to be this:
Ingredients:
500 grams lamb meat on the bone. Choose a mix of loin, breast & neck cuts.
1 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon garam masala
2 teaspoon green chillies, chopped
1 teaspoon red chili powder
1 teaspoon salt
1\4 cup oil
500 grams spinach
250 grams fenugreek leaves (Methi) chopped
3-4 tablespoons ghee
1 medium onion skinned & thinly sliced
1-inch piece ginger, cut into juliennes

Methode:
In a large glass or ceramic bowl combine yogurt, garlic, ginger, coriander powder, cumin seeds, garam masala, green chilies, chili powder and salt. Add lamb pieces and stir so that the yogurt mixture coats the lamb pieces. Leave to marinate in the fridge for 3-4 hours.
Heat oil in a saucepan over medium heat and add the marinated lamb. Stirring constantly fry the lamb for 5-8 minutes or well browned. Add 1 cup of boiling water, cover and cook on low heat until meat is almost tender.
Add spinach and cook on medium-low heat until the moisture from the spinach has evaporated and spinach and meat is well cooked.
In a small frying pan, heat ghee, add sliced onion and ginger. Stirring constantly sauté until the onion and ginger are golden brown.
Transfer spinach & meat on to a serving dish and pour the fried onion and ginger on the top and serve. This called applying Todka. Pour a dollop of cream on it if you like.
Note: Fresh or frozen or even canned spinach works well. The spinach must be either finely chopped or pureed.

jaybel

Hi..

My humble 2 bits for those who can get pureed creamed spinach ( frozen ) ... it wrks very well and again those who do not have the possibility of getting fresh fenugreek leaves can use Kasoori methi..hope Jyoti approves of these substitutes I am not as fortunate to get fresh methi leaves out here ..and also the fresh spinach is nothing to write home about ..hence the frozen one..!!

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Jaybel