Sag gosht recipe
information
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
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
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.
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.
serving amount
serves 4
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more information
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