How do I cook an authentic Saag Gosht?

Question

Complete with fenugreek?

Answer 1

after the ghost is cooked add the saag and let cook for 5 min

Answer 2

*Cook yr meat as usual and when its about 3/4ths  done, add the fenugreek leaves and cook further till done ....~!!!!

PS : U may add a little dahi or yoghurt too !!

Answer 3

This is an americanized version of the Indian dish made with beef instead of mutton. Even my children loved it as it's not hot, just tasty. My ex-spouse used to call it "Sad Goat", which probably explains why he is my ex. This recipe is from "The Color Book of Indian Cooking" by Eileen Turner.

Posted on: Dec 28, 2005

Ingredients----

ounce butter

1 tablespoon oil

2 onion, finely chopped

1 garlic clove, crushed

1 inch fresh gingerroot, finely chopped

1 teaspoon ground turmeric

1/2 teaspoon chili powder

1 tablespoon ground coriander

1 teaspoon ground mustard

1 1/2-2 lbs stewing beef, cut into 1 inch cubes

1 (8 ounce) packet frozen spinach, thawed and drained

1 1/4 cups plain yogurt

Directions---

1. Heat butter and oil in large pan.

2. Add onions, garlic and spices and fry over gentle heat until onions are soft.

3. Add meat and fry, stirring occasionally, until evenly browned.

4. Stir in spinach and 1/2 of the yogurt.

5. Cover and simmer over low heat for 2 hours or until meat is tender.

6. Add a little water during cooking if the curry becomes dry.

7. Before serving, add remaining yogurt.

8. Serve with plain rice.

Answer 4

Sag Ghost

Lamb and spinach cooked with green coriander and fragrant herbs

Ingredients

500 GMS washed and chopped Spinach

500 GMS cubed lamb

1 chopped onion

3 chopped green chilies

1 tsp. Mustard Seeds

2 crushed Garlic cloves

2 tsp. crushed Cardamom seeds

1 tsp. Grounded Coriander

1 tsp. chopped ginger

1 tsp. Sugar

1 tsp. Turmeric powder

Salt according to taste

5 tsp. black pepper

3 tbsp. Yogurt

4 tbsp. ghee (clarified butter)

Method

1.Fry the mustard seeds until it begins to pop.

2.Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly.

3.Add the lamb cubes and fry until they are evenly browned.

4.Stir in the onion, chilies and sugar and fry until the onion is golden brown. Now add in the turmeric and spinach and cook for three minutes.

5.Finally add the remaining ingredients and reduce the heat to low.

6.Cover and simmer for one hour or until the meat is cooked through and tender and stir well.

7.Preheat the oven to 150 C (300 F). Put the casserole into the oven and cook for 20 minutes.

8.Remove from the oven and serve at once.

i hope this helped.........

Answer 5

Google it

Answer 6

This looked so good, I tried it myself --- big hit!  I used lamb shoulder, worked well and tasted very good.

http://www.tribuneindia.com/2007/2007020...