How to Make Saag Gosht - A Lamb and Spinach Curry That Is So Good For You

You are about to learn a simple yet delicious recipe that has its origins in the north of India. Homemade fresh saag gosht doesn't get much better than this! Compared to the saag gosht you find in most curry houses, it's alive with flavour and full of amazing eye-catching colour! The spinach is not added until the very end so as to keep the beautiful bright green colour of the fresh spinach leaves.

Unlike most restaurant versions where the spinach and vegetables are stewed to a dark green, discoloured slop, this lamb and spinach curry will make you want to grab for a naan or chippati bread and dig in!

If you are serving it to a group of four, don't be surprised if you are all competing at the end to dip the last bits of chippati into what remains of the sauce.

I warned you.

Enjoy!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 1 hour

INGREDIENTS

450g (1 lbs) Lamb leg meat cut into 1 inch cubes

3 Tablespoons ghee or clarified butter
1 Tablespoon cumin seeds
1 Tablespoon cloves
2 Large red onions
8 cloves garlic - finely chopped
1 two inch piece of ginger finely chopped
1 Tablespoon red chilli powder
1 Tablespoon salt
300g (1/2 lb) fresh baby spinach leaves
3 green chilli peppers cut lengthwise in half and seeded
3 tomatoes finely chopped
1 large carrot sliced into 2mm rounds
1 cup water or homemade chicken stock
1 Tablespoon butter
Juice of one lemon
1 Tablespoon garam masala

In a large heavy-bottomed pan melt the ghee over medium heat.

Throw in the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until they turn translucent and light brown.

Then add the garlic and ginger and fry for another two minutes.

Now add the red chilli powder and salt and then the diced lamb. Brown the lamb for a few minutes until the outside turns slightly crispy.

Pour in the water/stock and the chopped tomatoes and green chillies. You may need to add just a bit more water. The lamb should be just covered.

Cover and simmer for about 30 - 40 minutes until the lamb is tender.

While the lamb simmers, blanch your spinach. You may first need to wash the leaves of sand.

Bring a large pot of water to a boil. Throw in the spinach leaves and blanch for about 30 seconds before pouring the spinach into a colander. Transfer the spinach immediately into a bowl of ice cold water. This will help retain the deep green colour of the fresh spinach.

Pulverise the spinach leaves in a food processor to a fine green paste.

When your lamb is mouthwateringly tender, add the spinach and mix together nicely.

Add the butter, lemon juice and garam masala. Check for seasoning and serve immediately with chippati bread or naan.

Be sure to stop back and let me know how you like this recipe. This saag gosht is a real favourite of mine!

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