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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g lean lamb steak leg or shoulder
  • 1 onion
  • 1 garlic clove
  • 2 cm ginger
  • 1 red chilli
  • 2 Tbsp curry powder
  • 200 g baby spinach
  • 1 cinnamon stick
  • 2 cardamom pods
  • approx 300 ml lamb or chicken stock
  • salt pepper, lime

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Rinse, drain and chop the spinach.
  4. Crush the seeds of the cardamom.
  5. Put the chopped ingredients and spices into a heavy-based, lidded dish and pour over enough stock to cover. Add salt & pepper to taste.
  6. Heat the pot to boiling point, cover and put in the oven.
  7. Cook for 40-50 minutes - it's ready when the sauce is thick, the meat is tender.
  8. Serve with lime wedges and the put aside chilli scattered over it.