QF Focus Magazine


Recipe by Pushpa from the Spice Hut Sag gosht (lamb and spinach)


Ingredients: 2 tbspn oil Water as required 1 large onion finely diced 2 tspn garlic paste 2 tspn ginger paste 1 tspn turmeric 1 tspn chilli powder 1 tspn ground coriander 1 tspn garam masala 2lb of diced lamb


8oz frozen spinach drained Fresh coriander for garnish 1 fresh green chilli finely chopped Salt as required.


Method: Heat the oil, add the diced onions and sauté until golden brown. Then add garlic, ginger, fresh chilli, salt and all the powdered spices. Cook for few minutes and add the diced lamb and cook until evenly browned. Stir in the drained spinach and small cup of water (as much as needed so curry is not too dry), cover and simmer over low heat until meat is tender (approx 90 minutes).


Check for taste and add as required. Before serving garnish with fresh coriander. Serve with chapatis and rice.


The Spice Hut Quesada. Tel. 966 731 063 or visit www.spicehut-quesada.com


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