Saag Gosht is a delicious curry from the northwest region like Punjab. Spinach and mutton combines very well with a best flavor of the dish. This recipe can be prepared with lamb, mutton or beef. It is a very well known Indian Dish, with rich nutrition and vitamins. Goes well with rice or chappatis / rotis. Check how to make saag gosh with simple ingredients at home.
Also Check Other Delicious Meat Recipes
- Goan Beef Roast / Asado Recipe
- Goan Meat Ball Curry Recipe
- Goan Pork Roast / Asado Recipe
- Mutton Keema Matar Recipe
- Mughlai Mutton Biryani Recipe
- Stuffed Brinjal With Lamb
Saag Gosht, Saag Gosht Curry
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meat recipes
Description
Saag Gosht is a delicious curry from the northwest region like Punjab. Spinach and mutton combines very well with a best flavor of the dish. Can be prepared with mutton, beef or lamb meat and simple ingredients. It is a very well known Indian Dish, with rich nutrition and vitamins. Goes well with rice or chappatis / rotis.
Ingredients
Scale
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 tsp chilli powder
- 1 tsp salt
- 1 tsp garam masala
- 6 tbsp vegetable oil
- 2 medium onions (sliced)
- 700 gms lean mutton / lamb cut into cubes
- 3 cups and 3/4water
- 400 gms spinach
- 1 large red capsicum (deseeded and chopped)
- 3 fresh green chillies (chopped)
- 3 tbsp chopped (fresh coriander)
- 1 tbsp lemon juice (optional)
Instructions
- Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side
- Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes or tell well browned
- Add the cubed lamb to the sizzling onions and stir fry for about 2 minutes.
- Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.
- Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for 25-35 minutes without letting the contents of the pan burn.
- If there is a still a lot of water in the pan when the meat becomes tender, remove the lid and boil briskly to evaporate any excess
- Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well
- Add the spinach to the lamb as soon as the water had evaporated. fry over a medium heat for 7-10 minutes, using a wooden spoon in a semi-circular motion, scraping to the bottom of the pan as you stir
- Add the red capsicum, green chillies and fresh coriander to the pan and stir over a medium heat for 2 minutes. sprinkle on the lemon juice (if using) and serve immediately
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