Curried Meat With Spinach (Palak Gosht) Recipe

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INGREDIENTS

1 ½ lb. spinach
3-4 tablespoons oil
1 teaspoon sugar
1 ½ lb. leg of lamb boned and cut into 1-inch pieces
¼ pint (U.S. 2/3 cup) milk
Salt to taste
½ teaspoon chilli powder
2 teaspoons ground coriander seeds
1 teaspoon turmeric powder
¼ pint (U.S. cup) water
2 teaspoons garam masala

METHOD

Wash spinach and remove coarse stems. Cook without the addition of water, until tender. Drain (reserving the liquid to use later) sieve to a puree or leave whole. Heat oil in a saucepan, add sugar. After a minute or two add the lamb and stir constantly until sealed on all sides. Add the milk, salt, chilli powder and coriander. Cook uncovered until the lamb is well browned and fairly dry. Add the spinach and fry well stirring all the time until all the moisture evaporates. Sprinkle with the turmeric and after a minute add the water, together with the liquid from the spinach. Cook gently until the meat is tender, adding more water if necessary. When all the water has evapor¬ated add the garam masala. Cook for a few minutes before serving with roti.

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