YASMINS RECIPES
Saag Gosht

Lamb/Red Meat

Saag Gosht

Lamb chops cooked with spinach, optional fenugreek and aromatic spices until tender.

Gluten Free
Prep30 mins
Cook25 mins
Serves2-4 people
DifficultyMedium

From Yasmin’s Kitchen

Saag, spinach and palak all refer to the leafy base of this dish. Here it is cooked with lamb chops for a rich and comforting curry.

Fenugreek adds extra flavour and aroma, but can be left out if you prefer a less bitter taste.

What you’ll need

Ingredients

  • 2 tbsp oil or 1 tbsp ghee
  • 350ml curry sauce
  • 7-8 lamb chops
  • 1kg spinach, washed
  • 50g methi/fenugreek (optional)
  • 2 green chillies
  • 1 heaped tsp salt, or to taste
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 1 level tsp turmeric
  • 250ml water
  • Butter for garnish (optional)

Step by step

Method

  1. Blend the spinach, methi and green chillies into a puree.
  2. Heat the oil or ghee and add the curry sauce.
  3. Add the salt, cumin, coriander and turmeric and mix well.
  4. Cook over medium heat until the sauce changes colour slightly, then add the lamb chops and stir for 3-4 minutes.
  5. When the lamb is no longer red, add the spinach puree.
  6. Add the water and, if using a pressure cooker, cook under pressure for 12-13 minutes over medium heat. Allow the pressure to drop fully before opening.
  7. Cook uncovered if necessary until excess water has evaporated and the saag is not runny.
  8. Serve topped with a knob of butter if desired, with rice, naan or paratha.

Helpful notes

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