Ingredients with Measurements:
- 1 lb. boneless lamb, cut into small pieces
- 1 lb. spinach, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. garam masala powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- Salt to taste
- 2 tbsp. oil
- 1 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion and sauté until golden brown.
3. Add ginger and garlic paste, and sauté for a minute.
4. Add chopped tomatoes, green chilies, and all the spices. Mix well and cook until the tomatoes are soft.
5. Add the lamb pieces and cook until they are browned on all sides.
6. Add water and bring to a boil. Reduce heat and let it simmer for 30 minutes or until the lamb is tender.
7. Meanwhile, blanch the chopped spinach in boiling water for 2-3 minutes. Drain and blend to a smooth paste.
8. Add the spinach paste to the lamb and mix well. Cook for another 10 minutes.
9. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Spinach can be substituted with kale or collard greens.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use coconut milk instead of water for a creamier texture.
- Add paneer or tofu for a vegetarian version.
Tips and tricks:
- Use fresh spinach for the best flavor.
- Adjust the spice level to your preference.
- Add a dollop of yogurt on top for a cooling effect.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced onions, and lemon wedges.
Pairings:
Rice, naan, or roti.
Suggested side dishes:
Cucumber raita, onion salad, or roasted vegetables.
Troubleshooting advice:
- If the lamb is tough, cook for a longer time until it becomes tender.
- If the dish is too spicy, add a tablespoon of sugar to balance the flavors.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Saag Gosht is a popular dish from the North Indian region of Punjab.
Flavor profiles:
Spicy, savory, and earthy.
Serving suggestions:
Serve hot with rice or naan.
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Region: Indian