Sag Goshth

Recipe Ingredients

2 lbs	908g / 32oz	Lean lamb
2 lbs	908g / 32oz	Tomatoes - chopped (medium)
1 teaspoon	5ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground cumin seeds
1		Cinnamon stick - crushed
1/2 cup	118ml	Sour cream
1/2 teaspoon	2.5ml	Cardamom seeds - crushed
1		Fresh spinach
6 cups	1422ml	Water
1 cup	62g / 2.2oz	Onion - chopped (large)
4		Garlic flakes
1 tablespoon	15ml	Chopped fresh ginger
1/2 cup	118ml	Oil
8		Cloves
		Salt to taste

Recipe Instructions

Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside. Puree the onion, ginger, garlic in a blender with water. Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown. Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamoms, salt and stir fry for a few seconds Now, add spinach puree, reduce heat and cook this way until the meat gets tender. Serve hot.

Source:
BBC Vegetarian Magazine Sep98*

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