8 oz fresh spinach, washed & trimmed
3 medium onions (divided)
3 garlic cloves, chopped
1/2" piece of ginger, chopped
1/2 cup diced tomato
1/2 cup plain yogurt, not low fat
salt to taste (about 1 tsp)
1/4 tsp cayenne, ground black pepper
1/2 tsp tumeric, garam masala
1 tsp ground coriander seeds
3/4 tsp ground cumin
1 tsp dried fenugreek leaves
1 pound beef (or lamb), cubed
15 medium white mushrooms, washed & halved
2 tbsp olive oil
1/4 tsp cumin seeds
1 tbsp lemon juice
Brown the beef with the salt in the pressure cooker.
Peel and coarsely chop one onion. In a food processor mince the onion, garlic, ginger. Then add the tomatoes and yogurt and blend again. Add the spices and blend again.
Add the mixture to the beef. Cook, stirring, until pot begins to steam. Remove from heat and carefully put lid on cooker. Return to high heat until cooker comes to temperature (button pops up). Immediately turn to lowest setting and cook for 30 minutes. Turn off burner and let sit 20 minutes.
Steam the spinach until wilted, cool, squeeze out water, chop. Set aside. OR Thaw frozen spinach, chop, squeeze out water.
Slice the remaining onions. Add cumin seeds to hot oil, then add the onion. Cook until soft and almost golden, then add the mushrooms and cook a few mintues, until they release their liquid.
When the beef is tender, add the spinach and cook a few minutes more.
Mix all together, add lemon juice, and enjoy!
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