Saag Gosh Indian Lamb Stew

Dive into the rich and aromatic world of Indian cuisine with this Saag Gosht Indian Lamb Stew, a hearty and flavorful dish that brings tender, slow-cooked lamb and earthy spinach together in a velvety, spiced sauce. Infused with a blend of cumin, garam masala, and vibrant turmeric, this stew is elevated by the addition of creamy Greek yogurt and a fragrant tomato-onion base. The lamb becomes irresistibly tender after simmering in the spiced gravy, while the pureed spinach adds a nutrient-packed, vibrant green finish. Perfect for pairing with naan, roti, or basmati rice, this classic recipe is a comforting and wholesome way to warm up your table while experiencing the traditional flavors of Indian home cooking.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb (preferably shoulder or leg, cut into 1-inch cubes)
• 400 grams fresh spinach (washed and roughly chopped)
• 2 medium onion (finely chopped)
• 2 medium tomato (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 green chilies (slit lengthwise)
• 100 grams plain Greek yogurt
• 3 tablespoons vegetable oil (or ghee)
• 1 teaspoon cumin seeds
• 1.5 teaspoons ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 250 milliliters water
• 2 tablespoons fresh cilantro (for garnish)

Directions

Step 1

Heat the oil or ghee in a large heavy-bottomed pot over medium heat.

Step 2

Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 3

Add the chopped onions and cook, stirring occasionally, until golden brown (about 8-10 minutes).

Step 4

Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute until fragrant.

Step 5

Add the chopped tomatoes and cook for 5-7 minutes, stirring frequently, until they break down into a thick paste.

Step 6

Add the ground coriander, turmeric, red chili powder, and salt. Stir well to combine.

Step 7

Add the lamb cubes and cook for 8-10 minutes, stirring occasionally, until the meat is browned on all sides.

Step 8

Lower the heat and stir in the Greek yogurt, one tablespoon at a time, to prevent curdling.

Step 9

Add the water, cover the pot, and simmer on low heat for 60-75 minutes, stirring occasionally, until the lamb is tender.

Step 10

Meanwhile, blanch the spinach in boiling water for 1-2 minutes, then drain and puree it using a blender or food processor.

Step 11

Once the lamb is cooked, stir in the spinach puree and garam masala. Simmer uncovered for another 10 minutes to allow the flavors to meld.

Step 12

Taste and adjust the seasoning if needed.

Step 13

Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1887.7g)

Amount per serving	% Daily Value*
Calories	2223.2

Total Fat 161.8g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 495mg	0%
Sodium 3130.9mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 26.1g
Protein 140.5g	0%

Vitamin D 0IU	0%
Calcium 760.3mg	0%
Iron 27.1mg	0%
Potassium 5172.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 24.5%

Carbs: 11.9%