Aromatic lamb and spinach curry

    1 hour 30 min

    Popularly called 'Saag Gosht' in Hindi (Indian language). This is a very fragrant dish with an aroma of freshness from mint leaves and spinach. I enjoy cooking this dish for its flavour, colours and of course exuberant taste.

    36 people made this

    Serves: 4 

    • 4 cloves garlic
    • 1 (5cm) piece fresh root ginger
    • 3 green chillies
    • a few mint leaves
    • 1kg lamb shoulder (preferably on the bone)
    • 2 tablespoons yoghurt
    • 2 tablespoons oil (preferably mustard oil)
    • 2 bay leaves
    • 3 whole cardamom pods
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 250g chopped spinach
    • 2 ripe tomatoes, quartered
    • salt to taste

    Prep:10min  ›  Cook:1hr  ›  Extra time:20min marinating  ›  Ready in:1hr30min 

    1. Combine the garlic, ginger, green chillies and mint leaves. Blend them together in a food processor to a smooth paste.
    2. Add the paste to the lamb along with the yoghurt; mix well. Marinate the lamb for 15 to 20 minutes.
    3. Heat oil in a saucepan. Add the bay leaves and the cardamom to the hot oil and cook for a minute till fragrant.
    4. Add the marinated lamb, cumin and turmeric. Stir for 4 to 5 minutes over medium heat.
    5. Now add the chopped spinach, tomatoes and salt to taste. Add a small amount of water to prevent the meat and the spinach from sticking. Cover, bring to a simmer, and let it cook gently on slow heat.
    6. When the meat starts falling off the bone, you know the lovely aromatic lamb with spinach is ready to be served. Serve with white rice or paratha.


    Saag Gosht is nice as a medium dry dish; do not make this dish too watery or runny.

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    Reviews in English (3)


    Its an easy recipe and the curry was fab It didn't however tell me when to add the garlic so I did it with the mint at the beginning and it turned out great  -  28 Apr 2014


    Very nice, very simple to make, for an Indian curry also very quick and most important - very very tasty. Will be using again.  -  03 Aug 2013


    Making this for dinner tonight. I tend to leave this to marinade over night as it smells amazing. As JoSeabrook, I did the same - added the garlic to the mint & ginger. Can't recommend this highly enough. Serving this with Bombay potatoes and garlic naan.  -  14 Dec 2015