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Dilli Ka Saag Gosht - Lamb with Spinach

8 tablespoons vegetable oil
1/4 teaspoon black peppercorns
7 cloves
2 bay leaves
6 cardamom pods
1 cup onions -- finely chopped
8 cloves garlic -- finely chopped
1 1 inch piece fresh ginger root -- finely chopped
2 pounds lamb shoulder -- boned and cubed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
5 tablespoons natural yogurt -- beaten
2 pounds fresh spinach -- washed, trimmed and chopped
1/4 teaspoon garam masala


Put oil in large pan and set over medium-high heat. When hot, put in peppercorn, cloves, bay leaves, and cardamom pods. Sir for a second. Put in onions, garlic and ginger. Stir and fry until onions develop brown specks. Add meat, cumin, coriander, cayenne and 1 teaspoon salt. Stir-fry 1 minute. Add 1 tablespoon yogurt. Stir fry 1 minute. Add another tablespoon yogurt. Continue until all yogurt is mixed in and meat looks brown. Add spinach and remaining salt. Stir. Cook until spinach wilts. Cover and simmer over low heat for 1 hour and 10 minutes or until meat is tender. Remove lid and add garam masala. Cook 5 minutes on medium until spinach liquid disappears into a green sauce. Remove whole spices.




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