Saag Gosht
Ingredients
-
2
tablespoons
ghee
-
4
pounds
lamb necks, cut cross-wise into 2-inch pieces
-
1
tablespoon
kosher salt
-
2
medium
onions, thinly sliced
-
4
cloves
garlic, minced
-
3
tablespoons
minced ginger
-
1
tablespoon
ground cumin
-
2
tablespoons
ground coriander
-
1
teaspoon
ground turmeric
-
½
cup
diced tomatoes
-
¼
cup
full-fat coconut milk
-
30
ounces
frozen spinach, defrosted and squeezed dry
-
1½
tablespoons
garam masala
-
to taste
freshly ground black pepper
-
½
tablespoon
lemon juice
Instructions
- Preheat the oven to 300°F and heat ghee in a large dutch oven over medium-high heat.
- Dry the lamb necks and sprinkle with 1 teaspoon of kosher salt.
- Sear the lamb in batches until browned on all sides, then remove to a platter.
- Decrease the heat and sauté the onions until translucent and soft.
- Add garlic, ginger, cumin, coriander, and turmeric to the onions and stir until fragrant.
- Add diced tomatoes and coconut milk, cooking until the sauce thickens, then blend until smooth.
- Nestle the browned lamb into the sauce, add boiling water to cover the meat halfway, and stir in 2 teaspoons of kosher salt.
- Bring to a boil, cover, and place in the oven for 2½ hours until the meat is tender.
- Transfer to the stovetop, stir in spinach and garam masala, and cook until the spinach is tender.
- Adjust seasoning with salt, pepper, and lemon juice before serving.
Nutrition Facts (estimated)
Servings
6
Calories
511
Total fat
37g
Total carbohydrates
14g
Total protein
32g
Sodium
0mg
Cholesterol
0mg
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