Ingredients for Lamb In Pureed Spinach Saag Gosht
- 1.5 lbs boneless lamb, cut into 1-inch cubes
- 1 large onion, chopped
- Ghee
- Fresh Ginger
- Garlic Cloves
- Fresh Tomatoes
- Frozen Chopped Spinach
- Fresh Coriander
- Cloves
- Brown Cardamom Pods
- Cumin Seed
- 1/2 teaspoon turmeric
- Chili Powder
- Ground Black Pepper
- 1 teaspoon ground coriander
- Garam Masala
- Dried Fenugreek Leaves
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How to Make Lamb In Pureed Spinach Saag Gosht
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the lamb cubes (1.5 lbs) in batches, ensuring not to overcrowd the pot. Set aside.
- Add 1 large onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) to the pot. Sauté until softened (about 5 minutes).
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of salt. Cook for 1 minute more.
- Add 1 (28 ounce) can of crushed tomatoes or 2 cups of chopped fresh tomatoes, 1 cup of water, and the browned lamb back to the pot.
- Bring to a simmer, then cover and transfer to the preheated oven. Bake for 1 hour.
- While the lamb is baking, prepare the spinach puree. Steam or blanch 1 lb of fresh spinach until wilted. Puree the spinach in a blender or food processor until smooth.
- After 1 hour, remove the pot from the oven. Stir in the spinach puree, 1/2 cup of heavy cream (or coconut milk for a vegan option), and adjust seasoning to taste.
- Return the pot to the oven (uncovered) for another 15-20 minutes, or until the sauce has thickened and the lamb is tender.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
73g
Carbs
5g
