This recipe for meat with spinach was inspired by Madhur Jaffrey. I have made the recipe a bit simpler and substituted the more low-carb friendly coconut mild for the yoghurt which the dish traditionally requires. I have also found that the dish becomes even better when made in a tagine.
Lamb is the traditional choice for the meat but both beef and goat work very well.
Serving Size: 4
-= Ingredients =-
3 tablespoon Vegetable oil
8 whole Pepper corns
2 Bay leaves
6 Cardamon pods
1 medium Onion ; finely chopped
4 cloves Garlic ; finely chopped
1 teaspoon Ginger ; grated
600 grams Lamb ; boneless
2 teaspoon Cumin ; ground
1 teaspoon Coriander seeds ; ground
1/2 teaspoon Chili flakes
1 teaspoon salt
1/2 cup Coconut cream
300 grams spinach ; finely chopped
1/4 teaspoon Garam masala
-= Instructions =-
Place the peppercorns, cloves, bay leaves and cardamon pods in one small bowl for easy use.
In another small bowl place the ground cumin, ground coriande, chili flakes and half the salt
Mix together the onion, garlic and ginger.
have the meat chopped into about thumb-sized cubes.
Have the chopped spinach readily at hand (you can use the same amount of frozen, thawed out, spinach instead)
Put the oil in the tagine (or other pan) and heat at a medium-high setting. When the oil is hot, add the first bowl of spices and stir for a second or 2. Now add the onion mixture and fry until the onions develop brown specs. Now add the second bowl of spices, stir once and add the meat. Let the meat brown a bit then add the coconut cream or milk (the thicker cream is better since the tagine will ensure that the steam from the cooking is infused into the dish). Now add the spinach and stir until the spinach is wilted.
Cover tightly and simmer on very low heat for about 1 hour or until the meat is tender