Aromatic Lamb and Spinach curry

Aromatic Lamb and Spinach curry


23 people made this

About this recipe: 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.

Serves: 4 

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

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

  1. Mix together the ginger, green chillies and mint leaves. Blend them together in a food processor.
  2. Add the paste to the lamb. Add the yoghurt as well and mix them well. Keep the marinated lamb aside for 15-20 minutes.
  3. Heat oil in the pan. Add the bay leaves and the cardamoms to the hot oil.
  4. Then add the marinated lamb. Add the cumin and the turmeric powder. Stir the lamb for 4 – 5 minutes at medium heat.
  5. Now add the chopped spinach to the lamb, the quartered tomatoes and salt to taste, and let it cook on slow heat.
  6. Add a small amount of water to prevent the meat and the spinach from sticking in the pan. When the meat starts falling off the bone, you know the lamb is cooked.
  7. Lovely aromatic lamb with spinach is ready to be served.


Saag Gosht is nice as a medium dry dish, do not make this dish runny.

Serving suggestion

Serve the dish with white rice or paratha.

Recently viewed

Reviews (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

Write a review

Click on stars to rate