Saag Gosht (Lamb in Spinach Curry)

We had this curry at the restaurant a couple of times and I really loved it, so we gave it a try at home, and it was a success.
The only problem with this curry is that it is not photogenic, to say the least... I challenge anyone to take an apetizing photo of Saag Gosht. So once again, don't get turned off by the picture, just try it!


Serves 4

- 800gr boneless leg or shoulder of lamb, cut into appr. 2.5cm cubes
- 2 onions, finely sliced
- 3-4 tablespoons ghee (clarified butter)
- 2 teaspoons cumin powder
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 2 teaspoons ginger paste (or freshly grated ginger)
- 2 teaspoons coriander seeds, crushed to powder
- 4 cardamon pods, crushed to powder
- 10 black peppercorns, crushed
- 3 cloves
- 2 bay leaves
- a pinch of nutmeg
- 3 garlic cloves, mashed
- salt (at least 1 teaspoon)
- 1 can of diced tomatoes (400ml)
- about 100ml water
- 300gr yoghurt
- 2 teaspoons dried chili flakes (optional)
- 400gr fresh spinach


In a frying pan, brown the lamb with a little oil, and set aside.

Heat up a wok pan and then the ghee. Lower the heat and add the sliced onions. Keep frying for about 20 min over low heat until they are soft and golden.
Add the cumin, turmeric, chili powder, ginger, coriander, cardamon, peppercorns, cloves, nutmeg, bay leaves, and fry for a couple of minutes. It will smell fantastic.
Add the tomato can, water, garlic, salt, and cook for a couple of minutes. Remove the cloves and the bay leaves and set them aside.
Stir in the yoghurt, mix and remove from the heat.
When it is somewhat cooled down, purée everything in a blender or a food processor.
Put the mixture in a large pot together with the lamb. Add the chili flakes, 2 of the reserved cloves and one bay leaf, and let it sizzle over low heat for 2 hours (lid on with a small opening).
Boil the spinach for 2-3 minutes and purée with a blender or a food processor.
Fifteen minutes before the end of the cooking time, add the spinach to the lamb curry and mix.
You can do this curry in advance, let it rest for a while and heat it up again just before eating.
Serve with Naan bread or rice.