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Saag Gosht (Lamb and Spinach Curry)
Saag Gosht (Lamb and Spinach Curry)

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We hope you got benefit from reading it, now let’s go back to saag gosht (lamb and spinach curry) recipe. To cook saag gosht (lamb and spinach curry) you only need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Saag Gosht (Lamb and Spinach Curry):
  1. Use Meat
  2. Use 400 grams Lamb (Leg steak is probably best)
  3. Take Sauce
  4. Use 400 grams Chopped Tomatoes
  5. Take 100 ml Red Wine
  6. You need 1 Onion
  7. Take 100 grams Fresh Spinach (Washed)
  8. Take Spices
  9. Prepare 6 clove Garlic
  10. Get 3 Fresh Chillies
  11. You need 2 tsp Grated Ginger
  12. Take 2 tsp Ground Cumin
  13. Use 2 tsp Ground Coriander
  14. Get 1/2 tsp Ground Cinnamon
  15. Take 3 Cardamom pods
  16. You need 1 tsp Salt
Steps to make Saag Gosht (Lamb and Spinach Curry):
  1. Slice the onion. Place a large pan (big enough to hold all the ingredients - and with a lid too, you'll need one later) on the stove on a medium heat and add a splash of oil. Once the oil is hot add the onios and a pinch of salt and fry until they have browned slightly (it'll take about 10 minutes). Once they're done remove them from the pan and set aside.
  2. MEANWHILE, cut the lamb into 1-inch cubes and finely chop the chilli (The recipe will give a medium hot curry if you include the seeds. Use less chilli or remove the seeds if you like it milder. Or go for it and add more! :)) and garlic.
  3. After the onions have cooked and removed from the pan, add the lamb to it (add a bit more oil if necessary) and fry until browned (it'll take 4-5 minutes). Then remove that from the pan and set aside with the onions.
  4. Add a little more oil to the pan and add all of the spice ingredients. Stir fry for a minute or so and then add in the red wine. Allow it to boil for a minute or too, scraping the bottom of the pan to release any of the stuff that caramelised earlier.
  5. Add the chopped tomatoes, onions and lamb to the pan. Once it's come to the boil turn the heat right down, put the lid on and leave it to blip away for 2 hours.
  6. Shred the spinach leaves and add all but a handful of them to the curry. Stir it in and cook for a further 5 minutes.
  7. Just before serving stir in the last handful of spinach. Plate up and enjoy! :)

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