Saag Gosht (Lamb and Spinach Curry)
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Ingredients
- 700 g diced lamb shoulder
- 500 g spinach
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp dried fenugreek leaves (kasuri methi)
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 34.9 g
- Carbohydrate
- 9.1 g
- of which sugars
- 6.3 g
- Fat
- 44.8 g
- of which saturates
- 15.8 g
- Fibre
- 4.5 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the diced lamb shoulder and brown for 6 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 45 minutes, stirring occasionally and topping up with a splash of water, until the lamb is nearly tender.
- 4
Wilt the spinach in a separate dry pan for 3-4 minutes, then blend or chop roughly and stir into the lamb.
- 5
Simmer uncovered for 10 minutes until the lamb is fully tender and the sauce has thickened around the spinach.
- 6
Stir through the dried fenugreek leaves and serve with rice or naan.
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