Lamb with Spinach Dilli Ka Saag Gosht
Delight your taste buds with the rich and flavorful "Lamb with Spinach Dilli Ka Saag Gosht," a classic North Indian curry that perfectly balances hearty lamb and nutrient-packed spinach. This one-pot dish features tender, slow-cooked lamb simmered in a fragrant blend of warm spices, creamy yogurt, and a vibrant spinach purée, creating a luscious, aromatic gravy. Infused with cumin, garam masala, and fresh coriander, this recipe captures the essence of Mughlai-style cooking with a comforting home-cooked touch. Pair this wholesome curry with fluffy basmati rice, buttery naan, or flaky paratha for a soul-satisfying meal that's perfect for family dinners or festive occasions.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless, cut into chunks)
- 300 grams Fresh spinach leaves (finely chopped)
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Ginger-garlic paste
- 3 tablespoons Yogurt (whisked)
- 2 Green chilies (slit, adjust to taste)
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Fresh coriander leaves (for garnish)
Instructions
Heat the cooking oil or ghee in a large, heavy-bottomed pan or a pressure cooker over medium heat.
Add the cumin seeds and bay leaf, and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown, stirring occasionally to prevent burning.
Stir in the ginger-garlic paste and green chilies, and cook for 1-2 minutes until the raw aroma disappears.
Add the lamb pieces and sauté for 5-7 minutes until they are slightly browned and sealed.
Mix in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well to coat the lamb with the spices.
Add the chopped tomatoes, and cook until they soften and the oil starts to separate from the mixture, about 5-7 minutes.
Lower the heat and slowly add the whisked yogurt, stirring constantly to prevent curdling.
Pour in the water, cover the pan or pressure cooker, and cook until the lamb is tender. If using a pressure cooker, cook for about 4-5 whistles. On a stovetop, it may take 30-40 minutes depending on the cut of lamb.
Once the lamb is cooked, add the chopped spinach to the pot and simmer for 5-7 minutes. The spinach will wilt and blend into the curry.
Sprinkle garam masala over the dish and stir it in for added aroma and flavor.
Switch off the heat and garnish with fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice for a wholesome meal.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.4 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4425 mg | 94% | |
*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.
