Lamb Curry (Punjabi Saag Gosht)
This traditional beef and spinach curry from the northwest region of India is full of flavor and is sure to be a favorite. It's delicious with beef or lamb.
Ingredients
- 1 1/2 pounds beef chuck or lamb , cut into 1/2 inch cubes, patted dry and sprinkled with salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee , or butter (paleo: use grass fed or substitute more oil)
- 1 large yellow onion , thinly sliced (about 2 cups)
- 2 cloves garlic , minced
- 1 tablespoons fresh ginger , minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon garam masala , click link for our homemade blend
- 1 tablespoon tomato paste
- 2 roma tomatoes , chopped
- 2 tablespoons plain whole fat yogurt
- 2 cups beef stock
- 5 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon salt
- 10 ounce package frozen chopped spinach , thawed and thoroughly drained
Instructions
- Heat the oil and butter in a heavy pot or Dutch oven. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
- Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes. Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.Add salt to taste. Serve with steamed Basmati rice and/or naan.
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