Saag Gosht

This is a northern Indian lamb and spinach curry. The spinach may be chopped or puréed; I prefer the texture closer to the latter. Other dark greens may be substituted for the spinach, but spinach has the best flavour.


  • 4 cloves garlic
  • 1 tbs ginger
  • 1/2 tsp cayenne, OR 1 chili
  • 1 tbs coriander seed
  • 1 tsp cumin seed
  • 4 tbs yogurt
  • 1 1/2 lb lamb or mutton stew
  • 2 tbs ghee
  • 2 onions
  • 2 tsp garam masala
  • 2 lb spinach
  • 2 tomatoes, OR 1 cup tomato purée, OR
  • 1/2 cup water AND 1 tbs lemon juice
  • 1 tsp salt


  1. Mince garlic, ginger, and chili. Grind the coriander and cumin.
  2. Combine spices with yogurt in a bowl.
  3. Add the stew meat and mix well. Marinate 1/2 hour.
  4. Dice onions.
  5. Slice spinach into thin ribbons, then crossways into small pieces.
  6. If using, dice tomatoes.
  7. Melt ghee in a pot, then add onions. Fry, stirring occasionally, until brown.
  8. Add lamb with all the marinade. Fry, stirring occasionally, until the moisture cooks down.
  9. Fry to brown slightly. Add the garam masala and fry another 30 seconds.
  10. Add spinach, tomatoes or water, and salt and stir together.
  11. Reduce heat, cover, and simmer gently until lamb is tender, about 1 hour. Taste and correct seasoning.


Main Ingredients: