Joey's Saag Gosht

indian
lamb
mains

What you need

  • 4 tbsp vegetable oil (instead of 6)
  • ¼ tsp black peppercorns
  • 6-7 cloves
  • 2 bay leaves
  • 6 cardamom pods
  • 1 medium brown onion, finely diced
  • 8 cloves of garlic, crushed
  • 2.5cm cube of ginger, grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 1 ½ tsp black mustard seeds
  • ½ tsp chilli powder (for mild spice)
  • ½ tsp turmeric
  • 1 tsp salt
  • 600g diced lamb loin (more if there is significant fat or bone on the cut)
  • 2 tbsp tomato paste
  • 5 tbsp natural yoghurt, beaten with a fork
  • 900g chopped spinach
  • ¼ tsp garam masala

How it’s done

Heat oil in large pan with lid over medium high heat

Add peppercorns, cloves, bay leaves and cardamom pods- stir for a minute

Add onion, garlic and ginger. Fry until onions are golden brown

Add cumin, coriander, cayenne, mustard seeds, chili, turmeric and 1 tsp salt. Stir for 60 seconds

Add lamb and seal for 60 seconds

Add tomato paste and stir until well mixed

Add yoghurt one tablespoon per minute until all yoghurt incorporated and meat is browned

Add spinach and remaining salt, stir until wilted

Cover with lid and simmer on low for 80 minutes or until lamb is tender

Add garam masala and stir until desired thickness of sauce is reached

Ideally remove at least cardamom pods and bay leaves, remove cloves too if you can find them!