Lamb with Spinach (Dilli ka Saag Gosht)

Name: Lamb with Spinach (Dilli ka Saag Gosht)
Total time: 65 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 8 tbsp vegetable oil; 0.25 tsp black peppercorns; 6 whole cloves; 2 bay leaves; 6 cardamom pods; 2 medium onions; 6 clove garlic; 1 ginger cube; 2 lb lamb; 2 tsp cumin seeds; 1 tsp coriander seed; 0.25 tsp cayenne pepper; 2 tsp salt; 5 tbsp plain yogurt; 2 lb fresh spinach; 0.25 tsp garam masala

A South Asian dish of lamb, spinach and yogurt, seasoned with black peppercorns and bay leaves and simmered on the stove.

1 hr 5 min · Serves 6 · Medium

Method

Start cooking mode

Time: 65 min
Difficulty: medium

1
Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
2
Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks.
3
Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute.
4
Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated.
5
The meat should also have a slightly browned look. Add the spinach and the remaining salt.
6
Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
60 min
7
Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve.
5 min