Sag Gosht (Lamb and Spinach Curry)

Sag Gosht (Lamb and Spinach Curry)

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You can substitute lean veal cubes for the lamb in this dish, if you prefer.
Servings: 6
Calories: 501

Ingredients
 

  • 2 oz 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
  • 2 lb Lean boned lamb cubed
  • 1 Medium onion chopped
  • 3 Green chillis chopped
  • 1 tsp Sugar
  • 1 tsp Turmeric
  • 2 lb Spinach trimmed, washed and chopped
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 3 Tbs Yogurt

Instructions

  • Melt the ghee or butter in a flameproof casserole. Add the mustard seeds and cover.
  • 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.
  • 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.
  • 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.
Calories: 501 kcal
Carbohydrates: 12 g
Protein: 31 g
Fat: 37g
Saturated Fat: 16 g
Cholesterol: 113 mg
Sodium: 881 mg
Potassium: 1273 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 14205 IU
Vitamin C: 47 mg
Calcium: 215 mg
Iron: 7 mg
Dishes Curries
Cuisine Indian
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