Plus mine is much easier! But you need a pressure cooker.
This makes 2 big bowls for hungry people on a zero carb diet - or serve with bread/rice and it will happily feed 4 people
- 1lb lamb - trim the fat, or not, as you prefer. Cut to one inch cubes (ish) and include the bones
- 1 bag frozen spinach
- 1 white onion
- 1 inch ginger
- 4 cloves garlic
- cumin
- coriander
- turmeric
- chili powder (optional)
- cardamom pods - about 10 (optional)
- olive oil
- salt
Add the oil to the pressure cooker and heat
Chop garlic, ginger and onion fairly finely and add to pan - saute for a few mins while you chop the meat.
(sometimes I add thai fish sauce at this point for a meatier flavour but not essential - if you do, just fry it off until the strong aroma has nearly gone)
Add 1 tbsp cumin, coriander, and about half a tbsp turmeric.
Crack the cardamom pods if using and throw them in
Roughly 1tbsp of salt (to taste)
Don't stress over the quantities - slight variations make for interesting taste changes each time!
Add the Chili powder if you want it - I add 2 tbsp hot chili powder for a hot saag. You can reduce this to 1 tsp (or leave it out entirely) depending on how hot you like your food.
Stir this through and brown the meat - a few minutes is all
Add the frozen spinach.
Put the lid on the pressure cooker and get it up to temperature then leave it for 20-30 minutes on the lowest setting your hob will do. The water in the frozen spinach will provide the steam. I'm usually hungry by this point so it rarely gets allowed 30 minutes...
When you come back to it, check the colour of the spinach - it should be brown/green not green. None of this nonsense about adding the spinach late, or not cooking it for more than 5 minutes. If you want a warm spinach salad then thats fine, but its not saag....And don't puree it either. Frozen chopped spinach is perfect.
Tastes great if you leave it overnight too.
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