Lamb with Spinach (Dilli Ka Saag Gosht)

Total Time
1hr 5mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


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


Most Helpful

This was excellent! I cooked a bit longer as well on very low heat. My guests all enjoyed it and I will make again.

Michele M. February 02, 2016

Been looking for this spice combo for years! I used coconut milk and heavy whipping cream instead of yogurt and ended up with a tad too much liquid to cook off. Also, I cooked mine for an Additional 30 minutes and that made the lamb nice and tender. It was still a little tough at the 1 hr mark. Needs some personal tweaking for my kitchen, but all in all was amazing! Also, spice needs to be increased exponentially when multiplying the recipe, not just ones for one.

tiggertoo57 October 25, 2015

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

lekkere_laarzen November 06, 2000

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