Saag gosht is a classic dish of North Indian cuisine that combines the flavorful taste of lamb with the earthy goodness of spinach. The result is a hearty and satisfying meal that is perfect for a cold winter's night. While there are many variations of saag gosht, the basic ingredients remain the same: lamb, spinach, tomatoes, onions, garlic, and ginger. The dish is typically seasoned with garam masala, cumin, and coriander, and served with rice or naan bread. If you are looking for a delicious and authentic saag gosht recipe, look no further. This article will provide you with everything you need to know to make this classic Indian dish.
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LAMB WITH SPINACH (DILLI KA SAAG GOSHT)
Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) recipe from Food.com.
Provided by Liara
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over a medium-high flame.
- When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
- Stir for a second.
- Now put in the onions, garlic and ginger.
- Stir and fry until the onions develop brown specks.
- Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
- Stir and fry for a minute.
- Add 1 tablespoon of the yogurt.
- Stir and fry for a minute.
- Keep doing this until all yogurt has been incorporated.
- The meat should also have a slightly browned look.
- Add the spinach and the remaining salt.
- Stir to mix.
- Keep stirring and cooking until the spinach wilts completely.
- Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
- Remove the lid and add the garam masala.
- Turn the heat to medium.
- Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
- Remove the whole spices and serve.
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro
LAMB IN PUREED SPINACH (SAAG GOSHT)
A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!
Provided by Baz231
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove fat and cut meat into cubes.
- Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
- At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
- Add tomatoes after 5 minutes.
- Add the browned meat, add Spices 2 and the spinach.
- Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
- Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
- Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
- Serve with Pullao/Basmati Rice.
Nutrition Facts : Calories 603.7, Fat 36, SaturatedFat 14.7, Cholesterol 183.6, Sodium 245.9, Carbohydrate 15.6, Fiber 6.4, Sugar 6, Protein 55.5
LAMB SAAG
If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Provided by Member recipe by bobnel
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
- Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
- Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
- Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
- Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
- Scatter over the coriander. Serve with naan or rice.
Nutrition Facts : Calories 640 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Use fresh ingredients whenever possible. This will give your Saag Gosht the best flavor.
- Choose a good quality lamb. Look for lamb that is fresh, well-trimmed, and has a good amount of marbling.
- Don't be afraid to use spices. Saag Gosht is a flavorful dish, so don't be afraid to use a variety of spices to give it a unique flavor.
- Cook the lamb slowly. This will help to tenderize the meat and make it more flavorful.
- Use a good quality yogurt. The yogurt will help to make the sauce creamy and flavorful.
- Garnish the dish with fresh cilantro. This will add a pop of color and flavor.
Conclusion:
Saag Gosht is a flavorful and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Whether you like it mild or spicy, Saag Gosht is sure to please everyone at the table.
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