2 md Onions, sliced
6 T Oil
3/4 ts Ground ginger
2 Cloves garlic, crushed
1 ts Salt
450 g Lamb or beef, diced
300 ml Water
450 g Fresh spinach, trimmed
Or frozen variety
6 T Fresh coriander leaves,
Chopped
1 ts Dill weed
2 T Natural yoghurt
2 Green chillies
1) Fry the sliced onions in the oil in a flameproof casserole until
lightly browned. Then add the ginger, garlic, salt and meat and cook,
stirring all the time, for 2 to 3 minutes.
2) Add the water, bring to the boil and cook for 30 to 40 minutes or until
meat is tender.
3) Stir in the spinach and continue to cook, covered for 10 minutes.
Reduce the heat and mix in the chopped coriander, dill yoghurt and
chillies.
4) Leave covered, over a low heat for 10 minutes. The dish should be
fairly dry, if not cook uncovered, to reduce to a thick sauce. Serve hot
with rice or naan.
