Sag Goshth

Course : Curry
Serves: 1
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2 pounds lean lamb
2 medium tomatoes -- chopped
1 teaspoon ground cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin seeds
1 piece cinnamon stick -- crushed
1/2 cup sour cream
1/2 teaspoon cardamom seeds -- crushed
10 ounces package fresh spinach
6 cups water
1 large onion -- chopped
4 cloves garlic flakes
1 tablespoon chopped fresh ginger
1/2 cup oil
8 whole cloves
1 teaspoon salt to taste

Preparation / Directions:

Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside. Puree the onion, ginger, garlic in a blender with water. Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown. Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamoms, salt and stir fry for a few seconds Now, add spinach puree, reduce heat and cook this way until the meat gets tender. Serve hot.

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