Saag Gosht (Lamb and Spinach Curry)

Servings: 4

Prep: 10 mins

Cook: 50 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Saag Gosht is a traditional Indian dish that beautifully combines tender lamb with a rich, spiced spinach gravy.

Originating from the northern regions of India, particularly Punjab and Kashmir, this hearty curry is a celebration of robust flavours and vibrant greens. The dish is deeply rooted in Indian culinary history, where the use of leafy greens like spinach (saag) has been a staple for centuries, valued for their nutritional benefits and ability to absorb aromatic spices. The inclusion of lamb adds a layer of richness and depth, making it a popular choice for special occasions and family gatherings.

The preparation involves slow cooking the lamb with a blend of spices, garlic, ginger, and tomatoes, then simmering it with fresh spinach until the flavours meld beautifully. The dish is typically served with naan or rice, offering a wholesome and satisfying meal.

Saag Gosht remains a popular dish in restaurants and homes throughout the Indian subcontinent and around the world. Its appeal lies in its delicious flavour, its nutritional value, and its ability to be adapted to suit different tastes and dietary preferences.

The recipe is designed to be accessible, with a moderate skill level, and can be prepared within an hour, making it perfect for a flavourful weeknight dinner.

Ingredients

500 grams lamb shoulder or leg, cut into chunks
200 grams fresh spinach, washed and chopped
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, pureed
2 teaspoons cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup water or as needed
Fresh coriander for garnish (optional)

Instructions

Heat oil or ghee in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the pureed tomatoes, cook for 5 minutes until the oil begins to separate from the mixture.
Mix in the coriander powder, garam masala, red chili powder, turmeric, and salt. Cook for 2 minutes to toast the spices.
Add the lamb chunks to the pot, stirring to coat them with the spice mixture. Cook until the lamb is browned on all sides, about 8-10 minutes.
Pour in water, cover, and simmer on low heat for 30 minutes, or until the lamb is tender.
Add the chopped spinach to the curry, stirring well. Cover and cook for an additional 10 minutes until the spinach is wilted and integrated into the curry.
Taste and adjust seasoning if necessary. Garnish with chopped coriander if desired.
Serve hot with naan or steamed rice.

Notes

For a richer flavour, you can marinate the lamb with yogurt and spices for a few hours before cooking. Adjust the amount of red chili powder to control the heat level.
Using fresh spinach is recommended for the best flavour and texture; however, frozen spinach can be used as a substitute. Ensure the spinach is chopped finely to blend seamlessly into the curry.
If you prefer a thicker gravy, cook uncovered for the last 10 minutes to reduce the liquid.
Serve immediately for the best taste and texture.