You know you want to learn how about make Indian food, and this saag gosht recipe is a perfect place to start. Pick up a copy of food writer and cooking school owner Monisha Bharadwaj’s new cookbook, and get to know the basics. With tutorials on spices (and how to use them) and all kinds of techniques from around the subcontinent, The Indian Cooking Course is a hot essential for your culinary library.
Saag gosht is also known as palak gosht, as the words “saag” and “palak” are used interchangeably for spinach in some parts of India, such as Punjab. You can use lamb chops for this recipe, if you prefer.
- 7 cups spinach, cleaned, washed and chopped
- 2 tablespoons vegetable oil
- 1 tablespoon coriander seeds
- 2 onions, chopped
- 1 1-inch piece fresh ginger, scraped and chopped
- 4 garlic cloves, chopped
- 2 fresh green chilies, chopped
- 1 tablespoon tomato paste
- 1 3/4 pounds lamb shoulder, cubed
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Rotis or boiled rice, to serve
For the saag
Put the spinach in a pan with a few tablespoons of water and cook for 5 minutes until wilted. Blitz to a puree in a blender with the cooking liquid and set aside.
Heat half the oil in a skillet over high heat, add the coriander seeds and cook for 40 seconds until slightly dark. Add the onions and cook for 8 to 9 minutes until brown, then add the ginger, garlic and green chiles. Cook for 1 minute, then add the tomato paste. Mix everything together, cook for 1 minute until blended, then transfer to a blender with enough water to cover the mixture, and blitz to make a smooth curry paste.
Heat the remaining oil in a pan over high heat and add the lamb. Cook, stirring, for 4 to 5 minutes until sealed, then add the ground spices and season with salt.
Add the curry paste and enough water to make a thick sauce. Bring to a boil, then cook over low heat for 1 hour, until the lamb is tender, adding more water if necessary. Add the pureed spinach and stir to blend. Adjust the seasoning to taste and serve hot with rice or rotis.