Beef or lamb with spinach (Saag gosht)

Page 37

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Review

This was very fragrant, it tasted really "Indian", and it was easy to make.

I have made this both with little meatballs of ground lamb and with horse stewing meat. Both worked out fine. The meatballs needed about half an hour in a regular saucepan, the stewing meat I let stew over two hours. I was a bit afraid that the long stewing time would be bad for the spinach, but it was fine.

I didn't like finding a cardamon pod in my food every few bites, so I will probably use ground cardamom next time. The other whole spices didn't bother me.

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