Tuesday, 27 May 2014

Saag gosht (spinach & lamb curry)

After seeing a picture of spinach and lamb curry, I couldn't help wanting to make it myself, as I just think that combo is spot on! It is surprisingly easy to make, and this dish is sooo  full of flavour mashAllah!! The amount of chilli I have written below was even quite spicy for myself, but feel free to increase or decrease according to your taste buds.



  • Skill level: Easy
  • Serves: 6ish people
  • Prep and cooking time: 1 hour
What you will need:

2 tbsp vegetable oil
1 tbsp cumin seeds
1 tsp cloves
4 medium sized onions, peeled and finely chopped
10 garlic cloves, peeled and finely chopped
2 inch piece ginger, peeled and finely chopped (or grated if you don't like the taste)
400g lamb meat, cut into bite size cubes
1 tsp chilli powder (with 2 tbsp tomato puree to compensate for red colour)
1 tbsp salt
1 cup water or chicken stock
3 medium tomatoes, finely chopped
1 green chilli, sliced lengthways into quarters and seeds removed
1 large carrot, peeled and cut into thin rounds
300g fresh baby spinach leaves
1 tbsp butter
juice of one lemon
1/2 tbsp garam masala powder

How to make:

1) In a large pot, add the vegetable oil over medium heat, once oil is hot, add the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until light brown

2) Add the garlic and ginger, and fry for a few more minutes

3) Add the lamb, salt and chilli powder, and mix to combine. Cook over medium heat until the lamb is browned and slightly crispy on the outside (give it atleast 5-10 mins)

4) Add the water, chopped tomato and green chilli (the lamb should be just covered in water, so adjust water level accordingly). Cover and leave to simmer over medium heat for 30-40 mins, or until the lamb is tender (add more water if the sauce dries up and sticks to the pan)

5) At the 20 min interval, add the carrots and mix in well, then cover and leave until the lamb cooks

6) Whilst the lamb cooks, add boiling water to a large pot, then add the spinach into this for 30 seconds. Drain the spinach, then immediately place them into a bowl of ice cold water (which helps keep the green colour of the spinach). Squeeze out the excess water, then blend the spinach to form a smooth paste

7) When the lamb is ready, add the spinach and mix well. Then add the butter, lemon juice and garam masala and mix well. Check for seasoning then serve immediately








MashAllah, I loved the taste of this! The colour of the picture isn't accurate...it looks darker here. I served it with rice, but you could also eat it with naan or chappati. Most importantly, enjoyyyy :)


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