* Exported from MasterCook Mac * Saag gosht - Beef or Lamb with Spinach - India Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Madhur Jaffrey's Quick Madhur Jaffrey India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 10 oz pack frozen chopped spinach 2 lg onion -- coarsely chopped 4 inch piece fresh ginger root -- coarsely chopped 16 cloves garlic -- peeled 3/4 c vegetable oil 6 bay leaves 20 cardamon pods 16 whole cloves 4 2 inch stick cinnamon 2 2/3 lbs stewing beef or boned shoulder of lamb -- cut in 1 1/2" cubes 2 2/3 tsps salt 2 tbsps ground coriander 2 tsps ground cumin 1 tsp cayenne pepper -- or to taste 1 tsp garam masala Microwave spinach until defrosted. Drain and squeeze out most of the water. Put onion ginger and garlic in food processor and pulse until finely chopped. Put oil in a pressure cooker and set over high heat. When oil is hot, put in bay leaves, cardamom, cloves and cinnamon sticks. Stir and put in onion, ginger and garlic. Stir and cook over high heat for 5 minutes. Put in meat, spinach, 2 cups water, salt. coriander , cumin and cayenne, Stir. Cover securing the pressure cooker lid and bing up to full pressure over high heat. Lower heat and cook at full pressure. The beef with take 20 minutes the lamb 15. Cool off the pressure cooker quickly with cool water and remove the lid. Put in garam masala and bring contents to boil again. Cook, uncovered, stirring gently over high heat for 5-7 minutes, or until sauce is reduced and thick. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 298 Calories; 24g Fat (65% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 834mg Sodium _____