Lamb with Spinach (Dilli Ka Saag Gosht)

  • Prep Time: 0 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • Ingredients

  • 8tablespoonsvegetable oil
  • 1/4 teaspoonblack peppercorns
  • 6whole cloves
  • 2bay leaves
  • 6cardamom pods
  • 2mediumonions, finely chopped
  • 6clovesgarlic, chopped
  • 1ginger cube, 1 inch cubed, chopped
  • 2lbslamb, cubed
  • 2teaspoonscumin seeds, ground
  • 1teaspooncoriander seed
  • 1/4 teaspooncayenne pepper
  • 2teaspoonssalt
  • 5tablespoonsplain yogurt, well beaten
  • 2lbsfresh spinach, chopped
  • 1/4 teaspoongaram masala
  • Directions

  • Heat the oil in a large pot over a medium-high flame.
  • When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
  • Stir for a second.
  • Now put in the onions, garlic and ginger.
  • Stir and fry until the onions develop brown specks.
  • Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
  • Stir and fry for a minute.
  • Add 1 tablespoon of the yogurt.
  • Stir and fry for a minute.
  • Keep doing this until all yogurt has been incorporated.
  • The meat should also have a slightly browned look.
  • Add the spinach and the remaining salt.
  • Stir to mix.
  • Keep stirring and cooking until the spinach wilts completely.
  • Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
  • Remove the lid and add the garam masala.
  • Turn the heat to medium.
  • Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
  • Remove the whole spices and serve.
  • Reviews

  • “This is a great dish. I like to make it. It’s not fat and very healthy. Lots of iron because of the spinach. The recipe is also known as Palak Gosht. Love it.Helen v.d. Sluijs – Holland”

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