Lamb With Spinach (Dilli Ka Saag Gosht)

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Servings: 6 Difficulty: Intermediate
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Tender lamb simmered with fresh spinach and aromatic whole spices in a rich, creamy yogurt sauce
Lamb With Spinach (Dilli Ka Saag Gosht recipe image
Lamb With Spinach (Dilli Ka Saag Gosht recipe image
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Lamb With Spinach (Dilli Ka Saag Gosht)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1191.4

Description

This classic Indian dish, Dilli Ka Saag Gosht, features tender cubes of lamb slow-cooked with fresh spinach and a blend of whole spices like cardamom, cloves, and bay leaves. The meat is first browned with onions, garlic, and ginger, then simmered in a tangy yogurt base that tenderizes the meat and creates a creamy texture. As the spinach wilts, it releases vibrant green juices, forming a thick, flavorful sauce that clings to the lamb. The final touch of garam masala adds a warm, complex aroma. This hearty main is perfect for family dinners or special occasions, offering a balance of savory, earthy, and slightly spicy notes. Serve it hot with naan bread or basmati rice to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
  2. Add the black peppercorns, cloves, bay leaves, and cardamom pods. Stir briefly to release their aromas.
  3. Add the chopped onions, garlic, and ginger. Fry, stirring frequently, until the onions are soft and develop brown specks.
  4. Add the cubed lamb, ground cumin, coriander seeds, cayenne pepper, and half of the salt. Stir well and fry for about 1 minute to coat the meat with spices.
  5. Reduce heat to medium. Add the beaten yogurt one tablespoon at a time, stirring constantly to prevent curdling. Continue until all yogurt is incorporated.
  6. Add the chopped spinach and the remaining salt. Stir to combine.
  7. Cook, stirring occasionally, until the spinach wilts completely.
  8. Cover the pot tightly and reduce heat to low. Simmer for about 1 hour, or until the lamb is tender.
  9. Remove the lid. Add the garam masala and turn the heat to medium.
  10. Cook for another 5 minutes, stirring occasionally, until the liquid reduces and a thick, green sauce remains.
  11. Remove the whole spices (cardamom pods, cloves, bay leaves, peppercorns) before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1191.4kcal
% Daily Value *
Total Fat 84.0g130%
Saturated Fat 26.1g131%
Cholesterol 222.3mg75%
Sodium 1240.0mg52%
Total Carbohydrate 54.3g19%
Dietary Fiber 20.1g81%
Sugars 4.4g
Protein 69.1g139%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, spinach, indian, curry, saag, gosht, meat, yogurt, spices, cardamom, cloves, cumin, coriander, garam masala, onion, garlic, ginger, simmer, main course, vegetable
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