Saag Gosht (Punjabi Beef Spinach Curry)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 7 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Indian
Saag Gosht (Punjabi Beef Spinach Curry)
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 1/2 pounds beef chuck cut into 1/2 inch cubes, patted dry and sprinkled with salt and pepper, or lamb
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee , or butter (paleo: use grass fed or substitute more oil)
- 1 yellow onion thinly sliced (about 2 cups, large
- 2 cloves garlic , minced
- 1 tablespoons ginger minced, fresh
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon paprika sweet
- 1/2 teaspoon Turmeric
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon garam masala , click link for our homemade blend
- 1 tablespoon tomato paste
- 2 Roma tomato chopped
- 2 tablespoons whole milk yogurt plain
- 2 cups beef stock
- 5 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon salt
- 10 ounce spinach thawed and thoroughly drained, frozen, chopped, package
Instructions
- Heat the oil and butter in a heavy pot or Dutch oven. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
- Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes. Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.Add salt to taste. Serve with steamed Basmati rice and/or naan.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
