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Beef Saagwala and Stuffed Naans

While shopping for fruit and vegetables on Saturday, I came across loose baby spinach leaves (not silverbeet but actual spinach), so I bought a bag full (maybe 300g).

Tonight I figured I should use them (being Monday, and not wanting them to go to waste). I wasn’t sure what to make with them (there are so many possibilities), but recent discussions on the C & Z forum have touched on Indian cooking, something I used to do a lot of. Thus, the choice was fairly easy – Saagwala. I didn’t have any chicken, so went with rump steak instead. Having decided on what to make for mains, it was another easy decision to attempt some Peshwari Naans to accompany it.

The naans were not like you get at an Indian restaurant but served their purpose all the same. (one of these days, I’ll make a proper Tandoor in the backyard, and then we’ll see some real naans happening).


h2. Ingredients

h3. Naans

* 3.5 cups of plain flour
* 60 g of Ghee
* 0.75 cup of warm water
* 1.5 Tablespoons of active dry yeast, or 30g of fresh compressed yeast
* 2 teaspoons of salt
* 0.25 cup of natural yoghurt
* 1 egg
* 1 Tablespoon of sugar

* mango chutney
* raisons
* dates
* shredded coconut

h3. Saagwala

* 500g rump steak
* 300g (or more) spinach leaves
* 1 Tablespoon of Ghee
* 1 large (or two medium) brown onions
* 4 cardamon pods
* 2 bay leaves
* 1 cinnamon stick (or 1/2 teaspoon of dutch cinnamon powder)
* 1 can of peeled roma tomatoes
* salt to taste (about 1/2 teaspoon)
* 2 teaspoons of garam marsala
* up to 6 green chillies or 1 teaspoon of hot dried chillies (basically, put as much or as little as you prefer)
* 1 teaspoon of dried ginger powder
* 3 large cloves of garlic
* 200g of natural yoghurt

h2. Method.


h3. Naans

Whisk the water and yeast together with a pinch of sugar and set aside.

Melt the ghee and allow to cool for a few minutes.

In a large mixing bowl, sift the flour and salt together and form a well in the middle.

Combine the yoghurt, sugar, egg and ghee together and whisk thoroughly.

Now pour the yeast mixture into the well in the flour, and then add the yoghurt mixture. Stir gradually wider arcs working in the flour with a wooden spoon. If it becomes too difficult, switch to hands.

Tip out on a floured surface and knead until combined and springy.

Grease a large bowl with a little melted ghee and place the dough on the bowl, turn once, then cover and allow to rise until doubled in bulk (about an hour or so).

Punch down the dough, and allow to rest for 10 minutes.

Pre-heat your oven to 230C.

Divide into 16 equal pieces.

Take two pieces and flatten them out into ovals of equal size. Spread one piece with mango chutney and sprinkle with coconut. Chop some raisons in half and sprinkle on the coconut, likewise a date. Moisten the edges and cover with the other oval. Press down then pat well on both sides with your hands.

Repeat for the remaining 7 naans.

Heat two heavy baking trays in the oven. When hot, remove from the oven and carefully arrange your naans on the two trays. Return to the oven and bake for 10 minutes (until golden).

Although I didn’t do so, I think a bit of ghee spread on the hot naans would add to the flavour.

h3. Saagwala

Dice the onion and fry in a little oil. Add the cardamon, ginger, garlic, chillies, cinnamon and bay leaves and fry for 3 minutes or so (until fragrant).

Melt the ghee in a small saucepan, and add the spinach leaves. Cover and cook for 3 minutes on low heat. Stir, if they are all wilted (if not, stir, cover and cook for a further 2 minutes), press the excess water out and tip onto a chopping board. Chop finely and set aside.

Dice the meat into 1 cm cubes, and add to the onions. Over medium heat stir occasionally until meat is browned. Add the tomatoes and salt. Crush the tomatoes with your spoon and stir in. Simmer for roughly 8 minutes.

Stir in the yoghurt and garam marsala and simmer for a further 5 minutes.

If possible, remove the cardamon pods and bay leaves before serving.

h3. Notes

Eat the Saagwala with the naans. You could serve with a yoghurt dip as side, or some sweet chilli relish or lime pickles.
If you don’t manage to remove the cardamon pods before serving, warn your guests! A chewed cardamon pod, although not unpleasant, is quite intense.

posted to Asian & Indian,Recipes @ 7:14 pm

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