45min 2 ppl
Saag Gosht
105 minutes
2 people
Hard
105 min · 11 steps
Hard: over 60 min or 12+ steps
440 kcalper person
Protein 44g
Carbs 10g
Fats 26g
About this dish
Tender slow-cooked lamb shoulder in a lightly spiced, vibrantly green spinach sauce — the rich, fatty lamb and the fresh, iron-rich saag are natural partners, creating a dish of remarkable depth with surprisingly few ingredients.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Spinachor 250g frozen, defrosted and squeezed dry400 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
Dairy & Eggs
- Ghee or Vegetable Oil1.5 tbsp
Dried Goods
- Water100 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Ground Turmeric0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- Large heavy casserole
- Blender
- Chopping board
- Sharp knife
- Grater
- Wooden spoon
- Meat thermometer
Method
1
Dice the onion finely, mince the garlic, grate the ginger, and slice the green chillies. Cut the lamb shoulder into 4cm chunks if not already done.
Approx. 10 minutes
2
If using fresh spinach, blanch in boiling water for 2 minutes, drain, cool under cold water, squeeze dry, and blend to a smooth purée. Set aside.
Approx. 5 minutes
3
Heat the ghee in a large heavy casserole over high heat. Sear the lamb in batches for 3–4 minutes until browned on all sides. Transfer to a plate.
Approx. 8 minutes
4
Reduce heat to medium. Add the cumin seeds and cardamom pods to the same pan and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the onion and cook for 10 minutes, stirring occasionally, until golden.
Approx. 10 minutes
6
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
7
Add the ground coriander, ground cumin, turmeric, and Kashmiri chilli powder. Cook for 1 minute to toast the spices.
Approx. 1 minutes
8
Return the lamb and any juices to the pan. Add 100ml water. Bring to a boil, reduce heat to very low, cover, and simmer for 55 minutes until the lamb is tender. Check internal temperature reaches at least 70°C using a meat thermometer.
Approx. 55 minutes
9
Stir in the spinach purée. Increase heat to medium and cook uncovered for 10 minutes, stirring, until the sauce thickens and the flavours meld.
Approx. 10 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve immediately with rice or naan bread.
Approx. 1 minutes
