Mutton Saag: The Spinach Curry You Didn't Know You Needed

So my goal is to shed 100kg, and as a trained chef, I will be using my skills and knowledge to come up with recipes that work for this diet.
It's ok to be fat, but it ain't ok to stay fat!
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Ingredients - Curry Paste
30g garlic paste
20g ginger paste
20g tomato puree
15g freshly cracked black pepper (in the ground spice mix)
10g garam masala (in the ground spice mix)
10g ghee
5g chili flakes (in the ground spice mix)
5g coriander powder (in the ground spice mix)
5g cumin (in the ground spice mix)
5g salt (in the ground spice mix)
2 fresh chilis of choice
Ingredients - Curry main part
510g mutton / lamb (if you're vegetarian, swap out for paneer, if you're vegan, swap out for tofu)
400g spinach (frozen)
225g Icelandic Skyr (if you're vegan, swap out for coconut milk)
200g canned crushed tomatoes
1 medium onion - roughly chopped
entirety of the above curry paste
Method
In a large bottom pan, add the spinach on medium low heat to defrost the spinach and cook out some of the moisture.
In another pan, do the following:
Add ghee to a hot pan to melt the milk solids
Add the garlic and stir to stop it burning
Add the ginger and stir to stop it burning
Add in the ground spice mix and stir to stop it from scorching, add a splash of water if needed.
Add in the onion and stir to thoroughly coat the onion
Stir for about 10 minutes or so, adding water as needed to soften the onion and cook out the spices.
Add in the meat and stir to coat the meat and cook for 10-15 minutes until nicely browned in the spices
Add in the tomatoes and stir to thoroughly combine
Stir again for another 10-15 minutes
Combine all items together with the spinach in the heavy bottom pan - at this point, you can transfer to a slow cooker, and allow it to cook for 6-8 hours on low, or you can continue as I did.
Mix the spinach through the curry, ensuring the spices are well distributed, as well as the onions and the meat, and turn up the heat to drive off some moisture.
Turn the heat down, and add the skyr a little at a time. Too much and it will split and become grainy (this is the whey and milk solids splitting and can leave both an unpleasant flavour, as well as texture in the mouth). I did this in 3 parts, and slowly stirred it in to combine so that it didn't split.
Continually stir so that the mixture doesn't split, and you drive off more moisture. You want this to be a dry curry.
Serve over a bed of rice of your choice - if you're on keto(vore), then cauli rice is acceptable. If you're on a different diet, then regular rice is fine.
This whole dish serves 4, with the following macro values (without rice, and without vegetarian/vegan alternatives)
Calories - 570kcals
Protein - 44.23g
Carbs - 14.85g
Fat - 29.17g
#whatieat #food #keto #foodie #foryou #foryoupage #diet #weightloss

[@athomevideos]

Amazing video, I really appreciate you making them. Audio and video is much better than the last one so money well spent there. Also if you are in a hurry you could pressure cook the meat to make it fall off the bone tender or even smoke it if you have a smoker. Can't wait to see the next video.
Really anything you have made the last few weeks would be good since it all looks amazing. Maybe a salid video since you made a desert and main dish video already. I'll be watchin ya from Michigan and keep up the good work.

[@WildAndGourmet]

Thanks man. Really appreciate this. Salad would be a bit of a hit and miss, but definitely an option!