Sag Gosht (Punjabi)

Course : Curry
Serves: 1
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4 tablespoons ghee
1 teaspoon mustard seeds
1 1/2 tablespoons garlic cloves -- crushed
2 teaspoons cardamom seeds -- crushed
1 tablespoon ground coriander
1 1/2 pieces fresh root ginger -- peeled and chopped
2 pounds lean boned lamb -- cubed
1 medium onion -- chopped
3 medium green chiles -- chopped
1 teaspoon sugar
1 teaspoon turmeric
2 pounds spinach -- trimmed, washed and chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons yogurt

Preparation / Directions:

Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chiles and sugar and fry until the onion is golden brown. Stir in the turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 300F. Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. 4-6 servings. From "The World of Cooking: Indian Cooking" by Isabel Moore 1973

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