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Sag gosht

This dry beef and spinach curry is fairly mild, though spicy. Most authentic Indian curries are mild; it is in the blend of spices that the true flavour is achieved. Hot curries are made simply by increasing the amount of chillies or chilli powder used.

ingredients

serves 4
Butter and vegetable oil for frying
2 medium-sized onions, peeled and finely chopped
1 garlic clove, crushed with 1 tsp salt
1 small piece fresh root ginger, very finely chopped, or 1 tsp spoon ground ginger
1 tsp spoon turmeric
1/2 tsp chilli powder
1 tbsp ground coriander seed
1 tsp spoon ground mustard seeds
3/4 - l kg ()1 1/2 - 2 lb chuck steak, trimmed of fat and diced
226 g (8 oz) packet frozen whole leaf spinach, thawed and dried by heating gently in a saucepan over low heat
2 x 141 g. (5 oz) cartons natural unsweetened yogurt

method

1. Heat a knob of butter and a spoon of oil together in a flameproof casserole.

2. Add the onions, garlic and spices and fry gently for 5 minutes.

3. Add the meat and fry, stirring, until brown on all sides. Add the spinach, then gradually stir in one carton of the yogurt.

4. Cover the casserole and transfer to a warm oven (160°C/325°F or Gas Mark 3). Cook for 2 to 2% hours or until the meat is tender. If the curry becomes too dry during the cooking time, add a little water.

5. Stir in the remaining yogurt just before serving. Serve with plain boiled rice, mango chutney and parathas.

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