Saag Goshth (Creamy Spinach with or without meat) (GF)

10 oz. oz of fresh or frozen spinich (plus a handful more to add while simmeringat the end)
6 cups water
1 onion chopped
4 cloves garlic (fresh, minced or paste)
1 Tbl ginger (fresh, minced or paste)
2 Tbl water
1/4 cup oil (mild oil such as canola or veg.)
8 cloves (ground cloves is fine)
2 lbs. meat (in addition to lamb or chicken, or also panner or meatless, when I go meatless I do put in chicken bullion)
2 medium tomatoes (caned work well also)
1 tsp cayanne pepper (I take this out to make it family friendly and add heat to my own)
½ tsp tumeric
½ tsp cumin seed (I often add garam masala as well to give it additional spice)
½ tsp cinnamon
½ cup sour cream (or plain yogurt, or I have even used coconut milk)
½ tsp cardamon
Salt to taste

Wash and drain spinach. Cook with 6 cups of water, boil for 3 minutes. Remove from heat and cool

Reserve spinach and one cup of liquid and discard the rest of the liquid. Puree the spinach and the cup of liquid in the blender (use more liquid if needed)

Puree the onion, garlic, and ginger with 2 T of water.

In a saucepan, heat the oil on high heat. Add the cloves and the onion puree. Stir fry briskly for 2 minutes, until the puree starts to turn brown. Add the meat and continue to fry for 2 minutes. Lower the heat to medium high and continue frying until the meat starts to brown.

Add the tomatoes, cayanne pepper, tumeric, cumin, cinnamon, sour cream, cardamon, and salt. Stir for a few second and bring to a boil.

Add the spinach puree and stir. Reduce the heat to low. Cover and cook until the meat is tender, throw in the extra handful of spinach. This should take 30-45 minutes.
President Pitcher, Indy