Lamb and Spinach Curry
17 Jan 2016
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Background
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
- 350g lean lamb steak ( leg or shoulder)
- 1 onion
- 1 garlic clove
- 2 cm ginger
- 1 red chilli
- 2 Tbsp curry powder
- 200g baby spinach
- 1 cinnamon stick
- 2 cardamom pods
- approx 300 ml lamb or chicken stock
- salt, pepper, lime
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Main - One Pot - Supper
- Cuisines: - Indian
- Occasions: - Dinner Party - Fathers Day - Parties - Sports Food
- Ingredients: - Greens & Salads - Lamb
- Health and Diet: - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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