meat dish, saag gosht dish
    Saag Gosht
    meat dish, saag gosht dish
    meat dish, saag gosht dish

    Saag Gosht


    November 2, 2017

    Saag Gosht is a delicious curry from the northwest region like Punjab. Spinach and mutton combines very well with a best flavor of the dish. It is a very well known Indian Dish, with rich nutrition and vitamins. Goes well with rice or chappatis / rotis.

    • Prep: 20 mins
    • Cook: 30 mins
    • Yields: 6 Servings

    Ingredients for Saag Gosht

    1 tsp ginger paste

    1 tsp garlic paste

    1.5 tsp chilli powder

    1 tsp salt

    1 tsp garam masala

    6 tbsp vegetable oil

    2 medium onions, sliced

    700 gms lean mutton / lamb cut into cubes

    3 and 3/4 cups water

    400 gms spinach

    1 large red capsicum, deseeded and chopped

    3 fresh green chillies, chopped

    3 tbsp chopped, fresh coriander

    1 tbsp lemon juice(optional),

    Directions for Saag Gosht

    1 Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side

    2 Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes or tell well browned

    3 Add the cubed lamb to the sizzling onions and stir fry for about 2 minutes.

    4 Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.

    5 Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for 25-35 minutes without letting the contents of the pan burn.

    6 If there is a still a lot of water in the pan when the meat becomes tender, remove the lid and boil briskly to evaporate any excess

    7 Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well

    8 Add the spinach to the lamb as soon as the water had evaporated. fry over a medium heat for 7-10 minutes, using a wooden spoon in a semi-circular motion, scraping to the bottom of the pan as you stir

    9 Add the red capsicum, green chillies and fresh coriander to the pan and stir over a medium heat for 2 minutes. sprinkle on the lemon juice (if using) and serve immediately

    cooking recipe book, main course cooking recipe

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