Saag Gosht

Continuing the Spinach Curry theme, I came across some great lamb steaks in the supermarket at the weekend and decided that I’d try a Lamb curry for a change. This is quite an interesting recipe – I believe it evolved from one used on a Bradford Curry house which I once frequented, and effectivey casseroles the meat over time rather than sealing in a tarka mixture first and cooking quickly. This recipe would probably benefit from using a poorer quality of meat cooked slowly over a longer period of time. Nevertheless, this is a great lamb curry recipe and very different from the Chicken ones which I usually prefer. What’s more, it’s even better the following day (often the case with curries..). I cooked this with half the quantity of Green chilli to give a medium dish – this really allowed the aromatic spices in the Garam Masala to stand out.

Cooking Time – approx 90 minutes

Serves 4



  • 3 Medium Onions, chopped
  • 6 tbsp Vegetable Oil
  • 2-3 tbsp Ginger, grated
  • 6 cloves Garlic, chopped
  • 250ml Tomato pulp (or 1 tin chopped tomatoes)
  • 250ml Water
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 800g Lamb Steak, cubed
  • 1 tbsp Cumin Seed, roasted & freshly ground
  • 1 tbsp Coriander Seed, rasted & freshly ground
  • 1 tbsp Turmeric
  • 1 tbsp Paprika
  • 200g Spinach leaves
  • Splash of water
  • 1-3 (to taste) Hot Green Chillies
  • Handful Coriander Leaves, chopped
  • 1 tsp Garam Masala



  • Gently fry the onions in the oil for 15-20 minutes until soft and browning
  • Add the ginger and garlic and cook through for 1 minute
  • Add the tomato pulp (or tinned tomates) and water. Using a hand blender, blitz until a smooth consistency is achieved. Add extra water if necessary to a sauce with a pouring consistency
  • Add chilli powder and salt and stir well. Stir in the lamb and bring to the boil.
  • Simmer gently for 20 minutes, stiring occasionally
  • Add the turmeric, coriander, paprika and cumin and stir well. Continue to simmer for another 40 minutes
  • Wilt 2/3 of the spinach in a separate pan with a splash of water and as much of the green chilli as you would like to use. Cover the pan – this should only take 1 minute. Again, using the hand blender, blitz the spinach mixture to form a smooth pouring paste.
  • Pour the spinach mixture into the lamb and stir well. Cook for 2 minutes before adding the remaining spinach leaves, coriander leaves and garam masala. Cook for 1 minute, adjust the seasoning and serve

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