Lamb and Spinach Curry
Lamb and Spinach Curry (Saag Gosht) is one of the most popular dishes in India and Pakistan, especially the Saag, which is a spiced spinach sauce. This version is super easy and truly authentic! Serve it with naan bread or basmati rice.
Ingredients
Method
- Preheat the oven to 180°C.
- Dice the meat into 2 cm pieces. Finely chop the onion & garlic, peel & grate the ginger, deseed the chilli and chop finely. Put aside a small spoonful of the chilli.
- Rinse, drain and chop the spinach.
- Crush the seeds of the cardamom.
- Put the chopped ingredients and spices into a heavy-based, lidded dish and pour over enough stock to cover. Add salt & pepper to taste.
- Heat the pot to boiling point, cover and put in the oven.
- Cook for 40-50 minutes – it’s ready when the sauce is thick, the meat is tender.
- Serve with lime wedges and the put aside chilli scattered over it.