Saag Gosh (Indian Lamb Stew) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe is from the Sept. 16, 2008 edition of the Living section of our local newspaper, The Democrat & Chronicle . DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it-and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet. Ingredients:
1/4 cup water |
1 cup onion, sliced |
2 garlic cloves, crushed |
1/2 lb lamb, cut from leg into 1-inch cubes |
1 large tomato, cut into 1-inch cubes |
5 ounces spinach, washed ready-to-eat |
1 teaspoon cumin, ground |
1 teaspoon coriander, ground |
1/8 teaspoon cayenne pepper |
1 teaspoon cardamom, ground |
2 teaspoons butter |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon black pepper (or to taste) |
Directions:
1. Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
2. Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
3. Add meat and brown on all sides for about one minute.
4. Add tomato, spinach and spices. Cover and cook for five minutes.
5. Remove lid. Cook for another five minutes, uncovered.
6. Stir in butter until melted and salt and pepper to taste.
7. Serve over rice.
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