Saag Gosht (ساگ گوشت) — Indian Lamb and Spinach Curry

• 700 gboneless lamb shoulder, cut into 3 cm cubes (trim excess surface fat)
• 120 gplain yogurt (full-fat preferred)
• 12 ggarlic, finely grated
• 10 gginger, finely grated
• 2 tspground coriander
• 1 tspground cumin
• 1 tspKashmiri chili powder (for color and mild heat)
• 1.5 tspfine sea salt
• 2 tbspneutral oil
• 1 tbspghee (adds classic aroma)
• 250 gonion, thinly sliced
• 1green chili, slit (about 8–10 g)
• 1 stickcinnamon stick (about 5 cm)
• 4 podgreen cardamom pods (lightly crushed)
• 4cloves
• 1 leafbay leaf
• 200 gtomato, finely chopped
• 0.5 tspturmeric powder
• 1.5 tspgaram masala
• 500 gfresh spinach leaves (washed well)
• 10 gfresh cilantro leaves (optional but traditional)
• 350 mlwater
• 1 tbsplemon juice

Instructions

1. 1

   Marinate the lamb by mixing yogurt, grated garlic, grated ginger, ground coriander, ground cumin, Kashmiri chili powder, and salt in a bowl. Coat the lamb thoroughly, cover, and refrigerate for 20 minutes so the yogurt and spices start tenderizing the meat.

2. 2

   Blanch the spinach by bringing a pot of water to a boil, then adding the spinach for 60 seconds until just wilted and bright green. Drain immediately and cool under running cold water, then blend with cilantro into a smooth puree to keep the saag vibrant and silky.

3. 3

   Heat the oil and ghee in a heavy pot over medium heat, then add cinnamon, cardamom, cloves, and bay leaf and cook for 30–45 seconds until fragrant. Add the sliced onions and cook for 10–12 minutes, stirring often, until deep golden to build the curry’s backbone.

4. 4

   Add the slit green chili and the chopped tomatoes, then cook for 6–8 minutes until the tomatoes soften and the mixture looks glossy with oil separating at the edges. Stir in turmeric and half of the garam masala, cooking for 30 seconds to bloom the spices without scorching.

5. 5

   Add the marinated lamb and stir well to coat it in the onion-tomato masala. Cook uncovered for 8–10 minutes, stirring regularly, until the lamb loses its raw color and the masala clings to the pieces.

6. 6

   Pour in the measured water, bring to a gentle simmer, then cover and cook on low heat for 45–55 minutes until the lamb is tender. Stir every 10–12 minutes to prevent sticking, and keep the heat low so the yogurt-based masala doesn’t split.

7. 7

   Stir in the spinach puree and simmer uncovered for 10–12 minutes until the gravy thickens and turns a deep green. Add the remaining garam masala and lemon juice, then simmer 2 minutes more so the flavors round out and the finish tastes bright.

8. 8

   Rest the Saag Gosht off the heat for 10 minutes with the lid slightly ajar to let the oil rise and the sauce settle. Serve hot, ensuring each portion gets tender lamb and plenty of spinach gravy.