Sag Gosht (Lamb and Spinach Curry) recipe
information
You can substitute lean veal cubes for the lamb in this dish, if you prefer.
ingredients
Sag Gosht is a nutrious and delicious?mixture of lean lamb cubes and velvety leaf spinach cooked together in a yogurt-based sauce.
50 g (2 oz) 4 Tbs Ghee or clarified butter
1 1/2 tsp Mustard seeds
2 Garlic cloves, crushed
2 tsp Cardamom seeds, crushed
1 Tbs Ground coriander
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
1 kg (2 lb) Lean boned lamb, cubed
1 Medium onion, chopped
3 Green chillis, chopped
1 tsp Sugar
1 tsp Turmeric
1 kg (2 lb) Spinach, trimmed, washed and chopped
1 1/2 tsp Salt
1/2 tsp Black pepper
3 Tbs Yogurt
1 1/2 tsp Mustard seeds
2 Garlic cloves, crushed
2 tsp Cardamom seeds, crushed
1 Tbs Ground coriander
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
1 kg (2 lb) Lean boned lamb, cubed
1 Medium onion, chopped
3 Green chillis, chopped
1 tsp Sugar
1 tsp Turmeric
1 kg (2 lb) Spinach, trimmed, washed and chopped
1 1/2 tsp Salt
1/2 tsp Black pepper
3 Tbs Yogurt
method
1. Melt the ghee or butter in a flameproof casserole. Add the mustard seeds and cover.
2. Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for i minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned.
3. Stir in the onion, chillis and sugar and fry until the onion is golden brown. Stir in the turmeric and spinach and cook for 3 minutes. Add the remaining ingredients and reduce the heat to low. Cover and simmer for 1 hour, or until the meat is cooked through and tender and the spinach is smooth and soft. Uncover and stir well.
4. Preheat the oven to cool 150°C (Gas Mark 2, 300°F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once.
2. Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for i minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned.
3. Stir in the onion, chillis and sugar and fry until the onion is golden brown. Stir in the turmeric and spinach and cook for 3 minutes. Add the remaining ingredients and reduce the heat to low. Cover and simmer for 1 hour, or until the meat is cooked through and tender and the spinach is smooth and soft. Uncover and stir well.
4. Preheat the oven to cool 150°C (Gas Mark 2, 300°F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once.
serving amount
4 - 6 servings
rate this recipe
5.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
