GETTING READY

1. In a bowl marinate the lamb chunks in salt, black pepper and lemon juice. Mix well, cover and let it sit for at least 1 hour.

2. In a pan, heat oil. Put the marinated lamb and fry till it turns brown in color. Turn off the heat.

MAKING

3. In another large sauce pan, heat oil on medium. Put the onion and sauté till it turns light brown. Put the garlic, ginger slices and green chilies and continue to sauté.

4. Season with garam masala, red chili powder, coriander powder and turmeric powder. Mix well and stir them till combined. Put the washed spinach leaves and cook covered till they are wilted and well cooked. Transfer into a blender and blend to puree.

5. Pour this in to the pan with browned lamb chunks. Mix well and pour water. Stir well and cook for a few minutes uncovered. Season with salt and black pepper to taste and cover with the lid.

6. Cook for around 1 hour or till the meat is very soft and completely cooked. Stir occasionally and add more water if required. Turn off the heat.

SERVING

7. In a serving plate, serve the saag gosht with rotis or rice.

TIP

Mutton, Goat or even beef can be used to make this recipe.

If the spinach is tender, then use the stem also, otherwise remove the stems.