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Jewish World Review Sept. 3, 2008 / 3 Elul 5768 Quick lamb stew serves up flavors of India By Linda Gassenheimer http://www.JewishWorldReview.com | (MCT) The pungent aromas and intriguing flavors of Indian cooking are part of the London scene where we lived for many years. I created this quick version of Saag Gosh (meat with vegetables) because I wanted to enjoy an Indian dinner without the careful grinding of spices and long marinating and cooking times usually involved with this style of food. By using good quality cubes of lamb and ground spices from my spice shelf, the dinner retains the essence of Indian food without the long preparation. Basmati rice is an aromatic Indian rice that can be found in some supermarkets. It smells like popcorn when it is cooking. Texmati rice is an American-grown version that also can be used. This meal contains 435 calories with 31 percent of them from fat. SHOPPING LIST Here are the ingredients you'll need for tonight's dinner: To buy: 1/2 pound 1-inch lamb cubes, 1 large tomato, about 8 ounces, 1 package washed, ready-to-eat spinach, 1 bottle ground cardamom, 1 bottle ground coriander, 1 bottle ground cumin and 1 package Basmati rice. STAPLES Onion, garlic, cayenne pepper, cinnamon sticks, margarine, salt and black peppercorns HELPFUL HINTS: Ask the butcher to cut lamb cubes with most of the fat removed Ground cardamom has a spicy-sweet flavor and is found in the spice section of the market 1 teaspoon ground cinnamon can be substituted for stick cinnamon in the rice recipe COUNTDOWN: • Place water for rice on to boil • Make lamb stew • Make rice SAAG GOSH (INDIAN LAMB STEW) 1/4 cup water 3 tablespoons rice vinegar 1/2 medium onion, sliced (about 1 cup) 2 medium garlic cloves, crushed 1/2 pound 1-inch lamb cubes 1 large tomato, cut into 1/2-inch cubes 5 ounces washed ready-to-eat spinach (half a 10 ounce package) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/8 teaspoon cayenne pepper 1 teaspoon ground cardamom 2 teaspoons margarine Salt and freshly ground black pepper Heat water and onion in a medium-size nonstick skillet over medium-high heat. Saute onions for 5 minutes. Add garlic and saute another minute. Add another tablespoon of water if skillet becomes too dry. Add meat and brown on all sides, about 1 minute. Add tomato, spinach and spices and cover. Cook 5 minutes. Remove lid. Cook another 5 minutes, uncovered. Stir in margarine until it melts. Add salt and pepper to taste. Serve over rice. Makes 2 servings. Per serving: 246 calories; 18 grams protein; 17 grams carbohydrate; 13 grams fat; 47 percent of calories as fat; 5 fiber; 45 milligrams cholesterol; 181 milligrams sodium. BASMATI RICE 1/2 cup Basmati Rice 2 cinnamon sticks 1 teaspoon margarine Fill a medium-size saucepan 3/4 full of water and put it on to boil. Add rice to boiling water along with cinnamon sticks. Boil 10 minutes. Drain, remove cinnamon sticks and add margarine. Toss well and add salt and pepper to taste. Makes 2 servings. Per serving: 189 calories; 3 grams protein; 38 grams carbohydrate; 2 grams fat; 11 percent of calories as fat; 0.5 gram fiber; no cholesterol; 25 milligrams sodium. Sign up for the daily JWR update. It's free. Just click here. Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.