🍛 Saag Gosht
Saag gosht is a North Indian curry of lamb braised slowly with a thick purée of spinach, onion, garlic and ginger, seasoned with garam masala. The lamb becomes tender while the spinach cooks down into a smooth, deep-green sauce that clings to the meat. It is earthy and warmly spiced rather than fiery, and is usually served with rice or flatbread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 700 g lamb, cubed
- 500 g spinach
- 2 onions, chopped
- 4 garlic cloves
- 30 g ginger
- 2 tsp garam masala
- 2 tbsp oil
- 300 ml water, salt
Method
- Fry the onions in the oil until golden, then add the crushed garlic and ginger.
- Add the lamb and brown on all sides; stir in the garam masala and salt.
- Add the water, cover and simmer for 60 minutes until the lamb is tender.
- Wilt the spinach in a separate pan, then blend to a coarse purée.
- Stir the spinach into the lamb and simmer uncovered for 10 minutes to thicken.
How to make it lighter
- Trim visible fat from the lamb before cooking.
- Add extra spinach for more volume per portion.
- Serve with a measured portion of rice or one flatbread.
History
Saag, meaning leafy greens, is a staple of Punjabi cooking in both India and Pakistan, and pairing it with meat (gosht) is a common home style. The dish became widely known abroad through Indian restaurants in Britain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →