Meat in Spicy Spinach Sauce

Spinach is very popular in Indian cuisine, not only because it is cheap and available all year round, but equally because it is so versatile. Spinach should always be cooked separately and added to the meat just before serving. Grind or finely weigh the spinach.

Preheat oven to 160 °C. Heat 2 tbsp. oei in a large frying pan until hot. Pat the meat well with kitchen roll and brown quickly. Roast the meat in several portions, then transfer to a large Reindl.

Add the remaining 4 tbsp. to the frying pan and roast the onions in it, stirring throughout, until light brown (about 25 min). Add garlic and ginger and fry for 2 min. Add cumin, coriander and turmeric and stir-fry for 15 seconds. Add tomatoes and chilies and saute until the entire mixture has thickened (3 min). Pour in sour cream or yogurt, if desired, and remove heat on the spot.

Cool slightly, crush and add to meat in Reindl form. Tie cloves, cardamom, cinnamon and bay leaves in a piece of gauze to a spice bag and crush the spices with a meat tenderizer. Next, add to the meat in the Reindl. Add boiling hot water, season with salt and stir well. Cover with a piece of aluminum foil and press the lid firmly until smooth. let it bubble up.

remove the Reindl from the heat, squeeze out the spice bag well

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