Lamb in Pureed Spinach (Saag Gosht)

Name: Lamb in Pureed Spinach (Saag Gosht)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 750 g lamb; 1 large onion; ghee or oil; 2 inches fresh ginger; 2 garlic cloves; 4 fresh tomatoes; 500 g frozen chopped spinach; 4 tbsp fresh coriander; 2 brown cardamom pods; 1 tsp cumin seed; 0.5 tsp turmeric; 1 tsp chili powder; 0.5 tsp ground black pepper; 0.5 tsp ground coriander; 1 tsp garam masala; 1 tbsp dried fenugreek leaves

Gently simmered lamb, spinach and tomatoes, warmed with ginger and cardamom, a South Asian dish. Serve with pullao/basmati rice.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
Remove fat and cut meat into cubes. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
2
At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
3
Add tomatoes after 5 minutes. Add the browned meat, add Spices 2 and the spinach. Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
5 min
4
Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
60 min
5
Add Spices 3 and fresh coriander and cook for at least another 10 minutes. Serve with Pullao/Basmati Rice.
10 min