How to Make Speedy Saag Gosht (Lamb and Spinach Curry)

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, saag gosht (lamb and spinach curry). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Saag Gosht (Lamb and Spinach Curry) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Saag Gosht (Lamb and Spinach Curry) is something that I have loved my entire life. They are nice and they look fantastic.

How to make Saag Gosht (Lamb and spinach curry) also known as Palak gosht. Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. Place sliced banana in another serving bowl. Serve saag gosht with rice, tomato sambal.

To begin with this recipe, we have to prepare a few components. You can have saag gosht (lamb and spinach curry) using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Saag Gosht (Lamb and Spinach Curry):

1. Get Meat
2. Take 400 grams Lamb (Leg steak is probably best)
3. Take Sauce
4. Prepare 400 grams Chopped Tomatoes
5. Get 100 ml Red Wine
6. Prepare 1 Onion
7. Get 100 grams Fresh Spinach (Washed)
8. Take Spices
9. Prepare 6 clove Garlic
10. Get 3 Fresh Chillies
11. Get 2 tsp Grated Ginger
12. Get 2 tsp Ground Cumin
13. Prepare 2 tsp Ground Coriander
14. Get 1/2 tsp Ground Cinnamon
15. Take 3 Cardamom pods
16. Take 1 tsp Salt

Add the spinach and fenugreek leaves to the lamb halfway through the cooking and cook over a medium heat until meat is tender, stirring a few times. Most of the liquid should be evaporated. Heat a heavy non-stick pan over high heat. Sear the meat, turning and tossing, until nicely browned all over.

Steps to make Saag Gosht (Lamb and Spinach Curry):

1. Slice the onion. Place a large pan (big enough to hold all the ingredients - and with a lid too, you'll need one later) on the stove on a medium heat and add a splash of oil. Once the oil is hot add the onios and a pinch of salt and fry until they have browned slightly (it'll take about 10 minutes). Once they're done remove them from the pan and set aside.
2. MEANWHILE, cut the lamb into 1-inch cubes and finely chop the chilli (The recipe will give a medium hot curry if you include the seeds. Use less chilli or remove the seeds if you like it milder. Or go for it and add more! :)) and garlic.
3. After the onions have cooked and removed from the pan, add the lamb to it (add a bit more oil if necessary) and fry until browned (it'll take 4-5 minutes). Then remove that from the pan and set aside with the onions.
4. Add a little more oil to the pan and add all of the spice ingredients. Stir fry for a minute or so and then add in the red wine. Allow it to boil for a minute or too, scraping the bottom of the pan to release any of the stuff that caramelised earlier.
5. Add the chopped tomatoes, onions and lamb to the pan. Once it's come to the boil turn the heat right down, put the lid on and leave it to blip away for 2 hours.
6. Shred the spinach leaves and add all but a handful of them to the curry. Stir it in and cook for a further 5 minutes.
7. Just before serving stir in the last handful of spinach. Plate up and enjoy! :)

Heat a heavy non-stick pan over high heat. Sear the meat, turning and tossing, until nicely browned all over. Easy Main Dish Main Dish Indian Recipes Asian Curry Recipes Lamb Recipes Spinach Tomato Gluten Free. Saag Gosht (or Palak Gosht, if you use only spinach) is a really simple dish when it comes to ingredients, but takes some careful timing to make sure all the elements cook together and you don't end up with a messy, brown slush (as I've seen some people do in the past). I made a point of learning how to cook this delicious curry, and I have been perfecting my recipe over many years.

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