Name: Saag Gosht:punjabi Beef And Spinach Curry Recipe
Total time: 80 min
Yield: 4
Cuisine: Kashmiri

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Want To Lose Weight? Try This Beetroot And Apple Juice

Dragon Fruit Cocktail; Jazz Up Your Usual Cocktail Experience

Love Apples? Here's Why You Should Drink Apple Juice Every Day

Beyond Sushi; Different Ways To Enjoy Wasabi At Home

Drinking Too Much Water? Here Are Side Effects Of Over Hydration

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This delicious curry from the northwest region of india can be made with beef or lamb.

How to make Saag Gosht:punjabi Beef And Spinach Curry Recipe

Kimberly Killebrew

Crawler

Kashmiri

<p>This delicious curry from the northwest region of india can be made with beef or lamb.</p>

Beef chuck , cut into0.5 inch cubes, patted dry and sprinkled with salt and pepper

Extra virgin olive oil

Ghee

Large yellow onion, thinly sliced

Cloves garlic, minced

Fresh ginger, minced

Ground Cumin

Ground coriander

Sweet Paprika

Turmeric

Ground cloves

Ground cinnamon

Garam Masala

Tomato paste

Roma tomatoes, chopped

Plain whole fat yogurt

Beef Stock

Green cardamom pods

Bay leaf

Salt

Heat the oil and butter in a dutch oven or pot. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside. 

step 1

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. 

step 2

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. 

step 3

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. 

step 4

Add salt to taste. Serve with steamed basmati rice. 

step 5

Honest Cooking