Saag Gosht: Indian Lamb & Spinach Curry

Saag Gosht is a well-loved dish from the Punjab region of India and Pakistan, a diverse cuisine best known for its rich and buttery flavours and also being the birth place of the Tandoori style of cooking. Punjabi cuisine varies region to region, largely due to the agricultural lifestyle that's been common through the area for centuries, where farmers get their ingredients fresh from the fields. 'Saag' generally refers to mustard greens, and 'Gosht' tends to mean goat meat, however many recipes also feature leafy green spinach and boneless leg or shoulder of lamb cut up into large bite-size pieces. Browned with onions, an aromatic mixture of whole and ground spices, chopped ginger, garlic and dollops of plain yogurt, the lamb is slowly simmered for up to 2 hours then combined with chopped blanched leaves of fresh spinach and finished with a spoonful of ghee. A wonderful dish with a mild and subtle flavour, it's not surprising that this luscious Lamb and Spinach Curry is considered one of the great curries of India.



Saag Gosht: Indian Lamb & Spinach Curry
Serves 2

1 tsp coriander seeds
3/4 tsp cumin seeds
2 tbsp vegetable oil, divided
3/4 lb boneless leg or shoulder of lamb, cut into 1-inch cubes
2 small onions, finely chopped
5 cloves
5 cardamom pods
1 2-inch cinnamon stick
5 black peppercorns
2 bay leaves
1 1/2 tsp garam masala 
1/2 tsp ground turmeric
1/2 tsp paprika
1 2-inch piece of ginger, finely grated
2 garlic cloves, finely chopped
6 tbsp thick plain yogurt
1 tbsp ghee
1/2 lb fresh spinach, washed, trimmed and roughly chopped


Place a small frying pan over low heat and dry roast the coriander seeds until aromatic, then remove and dry roast the cumin seeds. Using a spice grinder or mortar and pestle, grind the roasted seeds into a fine powder and set aside.  

Pat the pieces of lamb thoroughly with paper towel and trim off any excess fat or tissue. Heat 2 tablespoons of oil in a large pot over medium-low heat and fry a few pieces of lamb at a time until browned on all sides. Remove with a slotted spoon and set aside. Add 2 more tablespoons of oil to the pot and fry the onions, cloves, cardamom pods, cinnamon stick, peppercorn and bay leaves, until the onion is lightly browned, about 20-25 minutes. Add the roasted cumin and coriander, garam masala, turmeric and paprika and fry for 30 seconds. Add the ginger, garlic and yogurt and stir until well combined, then add the lamb with 3/4 cups of water and bring to the boil. Reduce the heat to a simmer, cover and cook for 1 1/2-2 hours, or until the meat is very tender. At this stage, most of the water should have evaporated. If it hasn't, remove the lid, increase the heat and cook until the moisture has evaporated. Season with salt and ghee, to taste.

Cook the spinach briefly in a little simmering water until it has just wilted, then refresh with cold water. Drain thoroughly, squeezing out any excess water, then finely chop and add to the lamb. Cook for another 10-15 minutes uncovered, or until the lamb and spinach are well mixed and any extra liquid has evaporated. To serve, transfer the curry to a warm dish with enjoy with basmati rice and warm chapatis if you like.



Note: We sliced off the end of a boneless leg of lamb before roasting it a few nights before, so we would have some lamb to make this lovely curry.