1. Remove fat and cut meat into cubes. 2. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove. 3. At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1. 4. Add tomatoes after 5 minutes. 5. Add the browned meat, add Spices 2 and the spinach. 6. Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.). 7. Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.). 8. Add Spices 3 and fresh coriander and cook for at least another 10 minutes. 9. Serve with Pullao/Basmati Rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
