Spinach and Lamb curry (Saag Gosht)

 900 g lamb (on and off the bone)
 500 g spinach leaves
 3 medium onions, chopped
 2 tbsp vegetable ghee or 4 tbsp sunflower oil
 1 tbsp fresh ginger paste
 1 tbsp fresh garlic paste
 1 tsp cumin (zeera)
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp salt or to taste
 1 tsp garam masala
 ½ tsp tumeric powder
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves
1

Cut the lamb into 3-4 cm pieces. Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 120ml/4fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20-25 minutes or until meat has half cooked. Add the fresh spinach, another 120ml/4fl oz of water and combine well, continue to cook the lamb over a low heat until the meat is tender.

4

Stir in the green chillies and chopped coriander leaves.

5

Serve.

CategoryCuisineCooking Method

Ingredients

 900 g lamb (on and off the bone)
 500 g spinach leaves
 3 medium onions, chopped
 2 tbsp vegetable ghee or 4 tbsp sunflower oil
 1 tbsp fresh ginger paste
 1 tbsp fresh garlic paste
 1 tsp cumin (zeera)
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp salt or to taste
 1 tsp garam masala
 ½ tsp tumeric powder
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves

Directions

1

Cut the lamb into 3-4 cm pieces. Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 120ml/4fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20-25 minutes or until meat has half cooked. Add the fresh spinach, another 120ml/4fl oz of water and combine well, continue to cook the lamb over a low heat until the meat is tender.

4

Stir in the green chillies and chopped coriander leaves.

5

Serve.

Spinach and Lamb curry (Saag Gosht)
Nutrition Facts

Servings 6

Ingredients

 900 g lamb (on and off the bone)
 500 g spinach leaves
 3 medium onions, chopped
 2 tbsp vegetable ghee or 4 tbsp sunflower oil
 1 tbsp fresh ginger paste
 1 tbsp fresh garlic paste
 1 tsp cumin (zeera)
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp salt or to taste
 1 tsp garam masala
 ½ tsp tumeric powder
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves

DIRECTIONS

1

Cut the lamb into 3-4 cm pieces. Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 120ml/4fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20-25 minutes or until meat has half cooked. Add the fresh spinach, another 120ml/4fl oz of water and combine well, continue to cook the lamb over a low heat until the meat is tender.

4

Stir in the green chillies and chopped coriander leaves.

5

Serve.