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Lamb Saag Gosht

 

I

  • 2 tablespoons ghee

  • 4 pounds of lamb  lamb shoulder roast,

(cut off the bone and cut into 1½ inch cubes)

  • 1 tablespoon rock salt 

  • 2 medium onions, thinly sliced

  • 4 cloves of garlic, minced

  • 3 tablespoons minced ginger

  • 1 tablespoon ground cumin

  • 2 tablespoons ground coriander

  • 1 teaspoon ground turmeric

  • ½ cup diced tomatoes

  • ¼ cup full fat coconut milk

  • 4 large Kale leaves, roughly chopped

  • 1½ tablespoons garam masala

  • freshly ground black pepper

  • juice of 1/2 lemon

 

METHOD

 

Preheat oven to 300°F. In the meantime, heat the ghee in a large dutch oven over medium high heat.

Chop lamb off the bone into cubes and rub salt into the lamb

Sear the lamb in the shimmering fat in batches until browned on all sides, do not overcrowd your lamb in the pan.

Remove the browned lamb to a platter and decrease the heat to medium. Add the onions to the empty pan and sauté until translucent and soft (about 5 minutes).

When the onions are soft, add the garlic, ginger, cumin, coriander, and turmeric and stir until fragrant.

Add the tomatoes and coconut milk and cook until the sauce has thickened. 

Place the browned lamb pieces in the sauce, and add enough boiling water to reach at least halfway up the meat Stir in 2 teaspoons of salt and bring the contents to a boil.

Transfer the saag gosht from the electric frypan to an oven casserole dish and cook in a hot oven 200 degrees celsius for 1 hour.

Remove from the oven, place in a large pot on stove top.  Stir in the kale and garam masala, cooking until kale is softened.

Adjust for seasoning with salt and pepper, add the lemon juice and serve.

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