Saag Gosht

Recipe Description

* Ethnicity - Punjabi, North Indian
* Type of meal - Party, Lunch, Dinner


  • 1 1/2 pounds boneless Lamb, in 1 1/2-inch pieces
  • 5 tablespoons vegetable oil
  • 2 cups finely chopped Onion
  • 1 tablespoons crushed ginger|fresh ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper|ground red pepper
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 cup tomato puree
  • salt to taste
  • 1 cup chopped cooked spinach
  • 2 teaspoons garam masala
  • 1/2 cup chopped cilantro leaves


  1. Heat a heavy non-stick pan over high heat.
  2. Add the Lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate.
  3. Add the remaining 2 tablespoons oil and the Onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes.
  4. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes.
  5. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups.
  6. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender.
  7. Fold in the spinach and garam Marsala. Serve sprinkled with cilantro.
This article uses material from the "Saag Gosht" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License