Lamb with Spinach (Saag Gosht) Recipe

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Lamb with Spinach (Saag Gosht) Recipe - Serves 4

Taste Rating = 7.5 Heat Rating = Mild

Ingredients

2.5cm (1 inch) cube fresh ginger root, coarsely chopped
5 peeled cloves of garlic, coarsely chopped
3 peeled mediums onions, coarsely chopped
2 teaspoons (10ml) salt
2 red chillis, coarsely chopped
2 cups (500ml or 1 pint) water
500g (1 lb) washed and trimmed spinach
3 tablespoons (45ml) olive oil
800g (2 lb) lean lamb cut into cubes
2 bay leaves
3 whole cardamoms
5 whole cloves
2.5cm (1 inch) stick of cinnamon
1/2 cup (125ml) unsweetened yogurt

Method

Puree ginger, garlic, onions, salt and chillies in a food processor and set aside
Heat the water in a large pan and boil the spinach for 5 minutes or until the water has evaporated
Drain, squeeze dry and puree the spinach in a food processor and set aside
Heat oil in large heavy-based saucepan
Brown the lamb in small batches and put to one side
Add the bay leaves, cardamoms, cloves and cinnamon to the pan and stir-fry for 2 minutes
Add the onion paste that you made and cook for 5 minutes
Stir in the spinach puree and browned meat and 1 more cup (250ml or 1/2 pint) of water
Cover and simmer over lowest heat for 90 minutes, stirring occasionally (add more water, if necessary)
Stir in the yogurt
Remove the bay leaves and cinnamon stick
Serve hot on rice

Check out a review of this recipe

Recipe submitted by Adam Neilson on 31 January 2007

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