Sag Gosht (Lamb and Spinach Curry)
Author: h6srQJkKG6E
Lamb and spinach go together well and Sag Gosht is a gentle and fragrant dish… if you leave the chillis out!
  • 450 g (1 lb) lamb, cubed
  • 200 g (7 oz) spinach, coarsely chopped
  • 2 onions, sliced
  • 2 green chillis, chopped
  • 1 red capsicum, chopped
  • 1 tbsp garlic & ginger paste
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • ½ tsp salt
  • 2 tbsp vegetable oil or ghee
  1. Heat the oil in a pan and fry the onions until they start to brown.
  2. Add in the lamb and stir-fry for 2 minutes to brown the meat
  3. Add in the spices and the garlic & ginger paste. Stir to coat the meat and fry for 2 minutes.
  4. Add 500 ml (16 fl oz) of water. Bring to the boil, partly cover and simmer gently for 45 minutes or until the lamb is tender.
  5. Remove the pan lid, increase the heat and allow the gravy to thicken.
  6. Once the gravy is thick, add in the spinach and cook for 10 minutes.
  7. Add in the chillis and capsicum. Cook with stirring for 3-4 minutes. Serve.
Calories: 406 Fat: 31.6 Sugar: 3.8 Fiber: 2.7 Protein: 21.5 Cholesterol: 81.0
Titli's Tips
I prefer this curry when the gravy is rich and thick. The sweetness of the capsicum also complements the sourness of the spinach.
Recipe by Titli's Busy Kitchen at