Lamb And Spinach Curry

Lamb and Spinach Curry, also known as Saag Gosht, is a rich and flavorful dish that brings together tender lamb, vibrant spinach, and aromatic spices in a luscious, warming curry. This dish is a beautiful balance of earthy spinach and the robust taste of slow-cooked lamb, all simmered in a fragrant sauce made with onions, garlic, ginger, and a blend of traditional Indian spices. Perfect for a cozy dinner, this curry is best served with warm naan or steamed basmati rice, allowing the deep, complex flavors to truly shine. Whether you’re looking to impress at a dinner party or simply enjoy a comforting homemade meal, Lamb and Spinach Curry is a satisfying choice.

Ingredients:

• 1 1/2 lbs lamb shoulder or leg, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional, for heat)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup plain yogurt
• 4 cups fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup water or beef broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Naan or basmati rice, for serving

Instructions:

1. Brown the Lamb: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium-high heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb with a slotted spoon and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until golden and softened, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
3. Add the Spices: Stir in the ground cumin, coriander, turmeric, garam masala, and chili powder (if using). Cook the spices with the onion mixture for 1-2 minutes, stirring constantly, to release their flavors.
4. Cook the Tomatoes: Add the diced tomatoes to the pot, stirring to combine with the spices and onions. Cook for 5 minutes, allowing the tomatoes to break down slightly.
5. Return the Lamb: Return the browned lamb to the pot, stirring to coat the meat in the tomato and spice mixture. Reduce the heat to low, cover, and let it simmer for 20 minutes, allowing the flavors to meld.
6. Add the Spinach and Yogurt: Stir in the chopped spinach and cook until wilted, about 5 minutes. If using frozen spinach, ensure it’s well-drained before adding. Stir in the yogurt, then add the water or beef broth to the pot. Season with salt and pepper to taste.
7. Simmer the Curry: Cover the pot again and let the curry simmer gently for another 30-40 minutes, or until the lamb is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
8. Serve: Garnish the Lamb and Spinach Curry with freshly chopped cilantro and serve hot with warm naan or steamed basmati rice.

Lamb and Spinach Curry is a hearty, aromatic dish that brings the comforting flavors of Indian cuisine to your table, offering a perfect blend of tender lamb and vibrant spinach in a deeply flavorful sauce.