Lamb With Spinach Sauce (Saag Gosht)
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
41
Spice
58
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Onion (finely chopped)1 tbsps
Ginger (grated or crushed fresh)2 tsps
Garlic (minced)2 tsps
Ground Cumin1 tbsp
Ground Coriander1 tsp
Ground Red Pepper1 tbsp
Paprika1 tsp
Turmeric1 cup
Tomato PureeDirections:
1
Heat a heavy non-stick pan over high heat
2
Add the lamb and 3 tablespoons of oil
3
Sear the meat, turning and tossing, until nicely browned all over
4
Transfer meat to a plate
5
Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes
6
Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes
7
Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups
8
Bring contents to a boil
9
Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender
10
Fold in the spinach and garam marsala
11
Serve sprinkled with cilantro