SAAG GOSH (INDIAN LAMB STEW)
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it--and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
- Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
- Add meat and brown on all sides for about one minute.
- Add tomato, spinach and spices. Cover and cook for five minutes.
- Remove lid. Cook for another five minutes, uncovered.
- Stir in butter until melted and salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 281.9, Fat 15.9, SaturatedFat 7.2, Cholesterol 70.1, Sodium 429, Carbohydrate 16.6, Fiber 4.3, Sugar 6.2, Protein 20.1
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