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Saag Gosht (lamb And Spinach Curry) Recipe

Saag Gosht (Lamb and Spinach Curry) Recipe
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Cooking Time : 30 minutes
Serving : 2
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Prepare the ingredients before making Saag Gosht (Lamb and Spinach Curry) in your home. Then, follow these steps below to serve Saag Gosht (Lamb and Spinach Curry) for your family or friends.

Ingredients: Saag Gosht (Lamb and Spinach Curry)

  • Meat
  • 400 grams Lamb (Leg steak is probably best)
  • Sauce
  • 400 grams Chopped Tomatoes
  • 100 ml Red Wine
  • 1 Onion
  • 100 grams Fresh Spinach (Washed)
  • Spices
  • 6 clove Garlic
  • 3 Fresh Chillies
  • 2 tsp Grated Ginger
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1/2 tsp Ground Cinnamon
  • 3 Cardamom pods
  • 1 tsp Salt

How to Make Saag Gosht (Lamb and Spinach Curry)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Saag Gosht (Lamb and Spinach Curry) in your home by yourself.

    Step 1
  • Slice the onion. Place a large pan (big enough to hold all the ingredients - and with a lid too, you'll need one later) on the stove on a medium heat and add a splash of oil. Once the oil is hot add the onios and a pinch of salt and fry until they have browned slightly (it'll take about 10 minutes). Once they're done remove them from the pan and set aside.
  • Step 2
  • MEANWHILE, cut the lamb into 1-inch cubes and finely chop the chilli (The recipe will give a medium hot curry if you include the seeds. Use less chilli or remove the seeds if you like it milder. Or go for it and add more! :)) and garlic.
  • Step 3
  • After the onions have cooked and removed from the pan, add the lamb to it (add a bit more oil if necessary) and fry until browned (it'll take 4-5 minutes). Then remove that from the pan and set aside with the onions.
  • Step 4
  • Add a little more oil to the pan and add all of the spice ingredients. Stir fry for a minute or so and then add in the red wine. Allow it to boil for a minute or too, scraping the bottom of the pan to release any of the stuff that caramelised earlier.
  • Step 5
  • Add the chopped tomatoes, onions and lamb to the pan. Once it's come to the boil turn the heat right down, put the lid on and leave it to blip away for 2 hours.
  • Step 6
  • Shred the spinach leaves and add all but a handful of them to the curry. Stir it in and cook for a further 5 minutes.
  • Step 7
  • Just before serving stir in the last handful of spinach. Plate up and enjoy! :)
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