Saag Gosh Indian Lamb Stew
Dive into the rich and aromatic world of Indian cuisine with this Saag Gosht Indian Lamb Stew, a hearty and flavorful dish that brings tender, slow-cooked lamb and earthy spinach together in a velvety, spiced sauce. Infused with a blend of cumin, garam masala, and vibrant turmeric, this stew is elevated by the addition of creamy Greek yogurt and a fragrant tomato-onion base. The lamb becomes irresistibly tender after simmering in the spiced gravy, while the pureed spinach adds a nutrient-packed, vibrant green finish. Perfect for pairing with naan, roti, or basmati rice, this classic recipe is a comforting and wholesome way to warm up your table while experiencing the traditional flavors of Indian home cooking.
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Recipe Information
Ingredients
- 500 grams lamb (preferably shoulder or leg, cut into 1-inch cubes)
- 400 grams fresh spinach (washed and roughly chopped)
- 2 medium onion (finely chopped)
- 2 medium tomato (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 green chilies (slit lengthwise)
- 100 grams plain Greek yogurt
- 3 tablespoons vegetable oil (or ghee)
- 1 teaspoon cumin seeds
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 250 milliliters water
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Heat the oil or ghee in a large heavy-bottomed pot over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and cook, stirring occasionally, until golden brown (about 8-10 minutes).
Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring frequently, until they break down into a thick paste.
Add the ground coriander, turmeric, red chili powder, and salt. Stir well to combine.
Add the lamb cubes and cook for 8-10 minutes, stirring occasionally, until the meat is browned on all sides.
Lower the heat and stir in the Greek yogurt, one tablespoon at a time, to prevent curdling.
Add the water, cover the pot, and simmer on low heat for 60-75 minutes, stirring occasionally, until the lamb is tender.
Meanwhile, blanch the spinach in boiling water for 1-2 minutes, then drain and puree it using a blender or food processor.
Once the lamb is cooked, stir in the spinach puree and garam masala. Simmer uncovered for another 10 minutes to allow the flavors to meld.
Taste and adjust the seasoning if needed.
Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 26.1 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5172 mg | 110% | |
*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.
