Lamb with Spinach (Dilli Ka Saag Gosht)

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photo by yinmeistewart2 photo by yinmeistewart2
photo by yinmeistewart2
Ready In:
1hr 5mins
Ingredients:
16
Serves:
6
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ingredients

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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.

Questions & Replies

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Reviews

  1. Michele M.
    This was excellent! I cooked a bit longer as well on very low heat. My guests all enjoyed it and I will make again.
     
  2. tiggertoo57
    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.
     
  3. lekkere_laarzen
    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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Tweaks

  1. tiggertoo57
    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.
     

RECIPE SUBMITTED BY

I live in Malaysia now. But have spent 13 years in the US. Back then I hated to cook, but i missed Malaysian food so much I forced myself to learn. Now that I live in Malaysia again, I miss all the food I had in the States and had to start cooking again. And I found I am actually enjoying it. Must be age. One day I might be brave enough to post my own recipe, right now I am having way too much fun trying out all the recipes from Zaar!!
 
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