===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-04-94 (00:17)             Number: 368
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lamb Recipe 2                  Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.00

      Title: Lamb with Spinach (Dilli Ka Saag Gosht)
 Categories: Indian, Main dish, Spicy, Ethnic
      Yield: 6 servings

      8 tb Vegetable oil                     1/4 ts Black peppercorns
      6 ea Whole cloves                        2 ea Bay leaves
      6 ea Cardamom pods                       2 ea Medium onions finely chopped
      6 ea Garlic cloves chopped               1 ea Inch cube of ginger chopped
      2 lb Cubed lamb                          2 ts Ground cumin seeds
      1 ts Coriander seeds                   1/4 ts Cayenne pepper
      2 ts Salt                                5 tb Plain yogurt well beaten
      2 lb Fresh spinach chopped             1/4 ts Garam masala

  Heat the oil in a large pot over a medium-high flame.   When hot, put in
  the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a
  second.  Now put in the onions,  garlic and ginger.   Stir and fry until
  the onions develop brown specks.  Now add the meat, ground cumin, ground
  coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a
  minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute.
  Keep doing this until all yogurt has been incorporated.  The meat should
  also  have a slightly browned look.   Add the spinach and the  remaining
  salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts
  completely.   Cover  tightly and simmer on low heat for about 1 hour  or
  until meat is tender. Remove the lid and add the garam masala. Turn the
  heat to medium.  Stir and cook another 5 minutes until most of the water in
  the  spinach disappears and you have a thick, green sauce. Remove the whole
  spices and serve.

-----

         Jack Wells Host of the Home Cooking and Recipes sub

     The GWE BBS * Steubenville, Oh * VBBS 6.11b* VBBS Core Support Board
   WWIVnet * WWIVlink * IceNET * US Robotics DS 3-nodes * Assistant NC VNET
   [VSP] Utility Support * MUDS * Over 40,000 files On-Line * Fido-1:129/201
