Saag gosht
Preparation Time : 10-15 minutes
Cooking Time : 40-45 minutes
Servings : 4
INGREDIENTS- Spinach 500 grams
- Lamb, 1 1/2 inch pieces on the bone 600 grams
- Green chillies 5
- Oil 4 tablespoons
- Bay leaves 2
- Green cardamoms 6
- Black cardamoms 2
- Cinnamon 1 inch stick
- Cloves 4
- Cumin seeds 1 teaspoon
- Onions, sliced 3 medium
- Garlic, chopped 6-8 cloves
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Red chilli powder 1 teaspoon
- Salt to taste
- Ginger, cut into thin strips 1 inch piece
METHOD
Boil spinach in salted boiling water for one minute. Drain well. Grind spinach and green chillies together to a coarse paste.Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and cumin seeds. When cumin seeds begin to change colour, add onions. Sauté till onions are translucent. Add chopped garlic and continue to sauté for another minute. Add ginger paste, garlic paste, red chilli powder and lamb. Cook on high heat, stirring constantly. Add three cups of water and cook covered until lamb is almost done. Add salt and spinach paste and cook till lamb is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.
