Lamb in Pureed Spinach Saag Gosht
Dive into the rich, aromatic flavors of Lamb in Pureed Spinach (Saag Gosht), a classic Indian curry that combines tender, slow-cooked lamb with the earthy goodness of spinach. This hearty dish is elevated by a medley of fragrant spices like turmeric, garam masala, and cumin, while a touch of yogurt adds a creamy balance to the bold flavors. The vibrant green spinach puree is not only visually striking but also packed with nutrients, making this a satisfying and wholesome meal. Simmered to perfection, this flavorful curry is best served with fluffy basmati rice or warm naan to soak up every last drop of the luscious sauce. Perfect for dinner parties or cozy family meals, Saag Gosht is a must-try for fans of Indian cuisine seeking an authentic and nutrient-rich dish!
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder, cut into 1-inch cubes
- 250 grams Fresh spinach leaves, washed and trimmed
- 2 medium Onion, finely chopped
- 2 medium Tomato, finely chopped
- 6 cloves Garlic cloves, minced
- 1.5 tablespoons Ginger, minced
- 2 medium Green chilies, finely chopped
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Vegetable oil or ghee
- 120 ml Plain yogurt
- 250 ml Water
- 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
- 1.5 teaspoons Salt
Instructions
Heat 2 tablespoons of vegetable oil or ghee in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the chopped onions and sauté for about 8-10 minutes, stirring occasionally, until golden brown.
Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Stir in the turmeric, ground coriander, cumin, and cayenne pepper (if using) and cook for another 30 seconds, allowing the spices to bloom.
Add the cubed lamb to the pot. Cook for 5-7 minutes, stirring occasionally, until the lamb is browned on all sides.
Add the chopped tomatoes, green chilies, and salt. Stir well, cover the pot, and cook for 10 minutes, stirring occasionally to prevent sticking.
Reduce the heat to low, add 120 ml of plain yogurt, a spoonful at a time, stirring continuously to prevent curdling.
Pour in 250 ml of water, cover the pot, and let the lamb simmer gently on low heat for 60 minutes, stirring occasionally, until the lamb is tender.
While the lamb simmers, blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and transfer to a bowl of ice water to preserve its vibrant green color.
Drain the spinach again and blend to a smooth puree using a blender or food processor.
Once the lamb is tender, add the spinach puree and garam masala to the pot. Stir well to combine and allow to simmer uncovered for another 10-15 minutes to meld the flavors.
Taste and adjust salt if needed.
Serve hot, garnished with fresh cilantro, alongside steamed basmati rice or warm naan.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 27.0 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 724 mg | 56% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4214 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
