• 2 pounds goat meat
• 15 green cardamom pods
• 2 cloves
• 6 whole black peppercorns
• 1 small piece cinnamon stick
• 2 cups chopped spinach
• 1/2 cup chopped onion
• 2 1/4 cups tomato puree (approximately 2 medium sized tomatoes pureed)
• 1 1/2 teaspoon ginger paste ( I like to grate a piece of fresh, peeled ginger on microplane zester)
• 2 green chillies chopped fine
• 6 tablespoons oil
• salt to taste

Wash the meat and keep aside. Wash, clean and chop the spinach and keep aside.

Put the green cardamoms, peppercorns, cloves and cinnamon stick in a mortar pestle and crush the spices.
Heat oil on medium high in a vessel.

When the oil is reasonably hot, lower the heat and throw in the crushed spices and quickly cover it with a lid for a minute. The aroma of the spices will get in to the vessel.

Put the meat in and cover again for 2 minutes, keeping the flame on medium low. ( You do not want the spices or meat to burn).Uncover and start frying the meat which will give off some water.

The flame can be on medium high now. Add salt to taste, making sure the meat is seasoned well.Add ginger, chillies and onions and continue frying the meat.

Then add spinach and fry for another 5 minutes.Add the tomatoes last and fry for 10 minutes. Add 1/2 cup hot water, cover and cook.

After 10 minutes reduce it to medium-low heat and cook for 1 1/2 hour or until the meat is cooked (this will depend on how tender the meat is) or simply pressure cook for 20 to 25 minutes.

If using chicken, it will cook in 20- 25 minutes on medium high heat.
Serve hot with rice or Indian bread “chappat

by Pak101.com (few years ago!) / 813 views