February 16, 2008

Dilli Ka Saag Ghost- Lamb with Spinach

This is Madhur Jaffery's recipe adapted from her cook book "Indian Cooking." Our good friend, Christina, let us borrow this book from her. The original recipe calls for lamb(boned meat from lamb shoulder)or beef(cubed chuck steak). We used chicken instead since we already had some in the freezer. This tasted really good with chicken but if you want it to taste great make it with lamb. The succulent texture of the lamb absorbs the flavors from the spinach and spices better. In case you use lamb, cook it longer for an hour, and for beef around two hours.

Preparation time: 10 mins
Cooking time: 25 mins

1 lb chicken
1 large red onion, finely chopped
2 lb frozen spinach, thawed
6 large cloves ginger, finely chopped
2 tsp garlic
5 tbsp plain fat free yogurt
1 tsp garam masala powder
1/4 cup canola oil( or any vegetable oil)
whole garm masala
1/4 tsp black peppercorns
6 cardamom pods
6 cloves
2 bay leaves

Heat oil in a pan. Add the whole garam masala and fry for 2 mins. Add the onions, garlic and ginger. Fry till the onions are transparent. Add the chicken(lamb, beef)and fry till it turns brown. Add the yogurt one spoon at a time and fold well. Keep repeating till you have incorporated all the yogurt. Add spinach and salt. Mix well and cook till the spinach wilts. At this point, cover and cook till the meat is almost done. Add garam masala, mix well and cook for 5 more mins. Add more salt if necessary.



pink dogwood said...

This looks really good - I wonder if I can substitute paneer or tofu for chicken?

Dee & Chai said...

Thanks, pink dogwood for stopping by! We recoomend using chicken or lamb as the succulent nature of these meats allows them to absorb the flavor better.