Saag Gosht
[ LAMB WITH SPINACH ]

Saag gosht is also known as palak gosht, as the words ‘saag’ and ‘palak’ are used interchangeably for spinach in some parts of India, such as Punjab. You can use lamb chops for this recipe if you prefer.

Serves 4 PREPARATION → 15 minutes COOKING 1 hour 15 minutes

200g spinach, cleaned, washed, and chopped

2 tablespoons vegetable oil

1 tablespoon coriander seeds

2 onions, chopped

2.5cm piece of fresh root ginger, scraped and chopped

4 garlic cloves, chopped

2 fresh green chilies, chopped

1 tablespoon tomato purée

800g lamb shoulder on the bone, cubed

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

salt

Rotis or boiled rice, to serve

“1 Put the spinach in a pan with a few tablespoons of water and cook for 5 minutes until wilted. Blitz to a purée in a blender with the cooking liquid and set aside.

2 Heat half the oil in a frying pan over high heat, add the coriander seeds, and fry for 40 seconds until slightly dark. Add the onions and fry for 8–9 minutes until brown, then add the ginger, garlic, and green chilies. Fry for 1 minute then adds the tomato purée. Mix everything together, cook for 1 minute until blended, then transfer to a blender with enough water to cover the mixture, and blitz to make a smooth curry paste.

3 Heat the remaining oil in a pan over high heat and add the lamb. Fry, stirring, for 4–5 minutes until sealed, then add the ground spices and season with salt.

4 Add the curry paste and enough water to make a thick sauce. Bring to the boil then cook over low heat for 1 hour until the lamb is tender, adding more water if necessary. Add the puréed spinach and stir to blend. Season to taste and serve hot

with rice or Rotis