Sag Gosht (Lamb and Spinach Curry)
Lamb and spinach go together well and Sag Gosht is a gentle and fragrant dish… if you leave the chillis out!
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 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.
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.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 406 20%
Calories from Fat 284
Total Fat 31.6g 48%
Saturated Fat 11.7g 58%
Unsaturated Fat 18.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 9.4g 3%
Dietary Fibre 2.7g 10%
Sugars 3.8g
Protein 21.5g 43%
Cholesterol 81.0mgs 27%
Percent Daily Values based on a 2,000 calorie diet.