Monday, 5 May 2014

Creamy Spinach and Goat Curry

Spinach is one of the healthiest vegetables. Its is packed with iron and magnesium. Eaten raw or cooked, it tastes delicious. I use it in many different ways like salads, curries, soups, stir fries etc. The following recipe is of spinach cooked with goat meat. Goat meat gives it a nice rich flavour and addition of cream makes its silky smooth. Serve with roti or steamed rice or even pulaos, it taste lip smacking good.


Goat/Lamb meat                 1 lbs
Spinach                              2 lbs
Green chili                          1
Onion                                 1
Tomato                              1
Garlic                                 8-10 cloves
Salt                                    1 tsp or to taste
Turmeric                            1/4 tsp
Red chili powder                1/2 tsp
Black cardamom                1
Half and half                      3/4 cup
Flour                                 1 tsp
Oil                                     1/4 cup
Butter                                1 tbsp


Heat the oil in a pan and add sliced onion. Fry till translucent and then add minced garlic, meat, salt, turmeric, red chili powder and coriander powder.
Fry the meat till it changes color and oil separates from the meat. 
Add chopped tomato and a cup of water in the meat and cover, cook till meat is tender. 
Increase the heat and brown the masala till all the water evaporates and oil separates from meat.
In another pan, heat the butter and add cracked black cardamom. After 20 seconds add roughly chopped spinach leaves and fry till it is all wilted.
Blend the spinach with green chili and pour it over the meat. i like to keep it a bit coarse but you can make a smooth paste if preferred.
Add 1 tsp of flour to the cream and pour slowly into the meat while continuously stirring. 
Cook it over low heat uncovered for at least 10-15 mins.
Serve with roti,steamed rice or pulao.

Cooking time for meat varies, it can be from 45 mins to 2 hrs so you may need to adjust the amount of water and time.
Goat meat meat can be easily replaced for veal or beef.
If you want bright green color do not cover once you add the spinach.
Spinach has high sodium levels so add salt cautiously. 

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