Saag Meat

Ingredients

• 500 gm leg of mutton/lamb/beef, cut into convenient sized pieces
• 1 tbsp chopped ginger                  
• 1 tbsp chopped garlic                
• 3 cups (500 gm) roughly chopped onions  
• 1/4 cup (60 gm) oil
• 1 tbsp cumin (Jeera) seeds
• 2-3 bay leaves (Tej Patta)
• 2 tsp garam masala
• 1 tbsp salt or to taste
• 1/2 tsp powdered turmeric (haldi)
• 2 tbsp powdered coriander (Dhania) seeds
• 1/2 tsp chilli powder
• 2 cups (200 g) spinach (palak), chopped fine
• 3 cups (500 gm) finely chopped tomatoes

Preparation

• Grind the ginger, garlic and onion to a paste.

• Heat the oil in a heavy based saucepan and add the cumin seeds and bay leaf. When the seeds begin to splutter, add the ground paste and sauté over high heat till light brown.

• Add the garam masala, salt, turmeric, coriander powder and chilli powder and turn around 4-5 times.

• Keeping the heat high, add the meat pieces and turn around till they become slightly opaque.

• Lower the heat and let the meat cook, covered, stirring occasionally, till the water dries up and the 'masala' begins to stick.

• Add the tomatoes and spinach, lower the heat and simmer, covered till the tomatoes are nicely fried and the fat separates.

• If the meat is not cooked tender by now, add a little water and simmer, covered till done.

• The fat should separate when the meat is done. Serve hot.