Saag Gosht

Name: Saag Gosht
Yield: Serves 4
Cuisine: India
Ingredients: 3 teaspoons garam masala; ¼ teaspoon ground turmeric; 1 teaspoon paprika; 8 cm (3 inch) piece of ginger, grated; 6 cardamom pods; 10 cm (4 inch) cinnamon stick; 10 black peppercorns; 4 Indian bay leaves (cassia leaves); 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 4 onions, finely chopped; 6 cloves; 2 teaspoons coriander seeds; 1½ teaspoons cumin seeds; 3 tablespoons oil; 450 g (1 lb) English spinach or amaranth leaves, roughly chopped; 450 g (1 lb) English spinach or amaranth leaves, roughly chopped; 4 garlic cloves, crushed; 185 ml (¾ cup) thick plain yoghurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a richly flavoured, traditional dish from the Northern part of India. It is cooked until the sauce is very thick. It can be served with either rice or breads. If you can’t buy fresh spinach, you can use defrosted, drained, frozen spinach instead.

Ingredients

2 teaspoons coriander seeds
1½ teaspoons cumin seeds
3 table

Asia
India
Stew
Main course
Spicy
Gluten-free

Method

Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove them and dry-roast the cumin seeds. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar.

Heat the oil in a karhai or casserole over low heat and fry a few pieces of meat at a time until browned. Remove from the pan. Add more oil to the pan and fry the onion, cl