Sag Gosht (Lamb and Spinach Curry)

Sag Gosht (Lamb and Spinach Curry)

No ratings yet
You can substitute lean veal cubes for the lamb in this dish, if you prefer.
Servings: 6
Calories: 501


  • 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


  • 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
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating