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Sag Gosht (Punjabi)

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons ghee

  3. mustard seeds

  4. 1 1/2 tablespoons garlic cloves -- crushed

  5. 2 teaspoons cardamom seeds -- crushed

  6. 1 tablespoon ground coriander

  7. 1 1/2 inches fresh root ginger -- peeled and chopped

  8. 2 pounds lean boned lamb -- cubed

  9. 1 medium onion -- chopped

  10. 3 green chiles -- chopped

  11. 1 teaspoon sugar

  12. 1 teaspoon turmeric

  13. 2 pounds spinach -- trimmed, washed and -- chopped 1 1/2 teaspoons salt

  14. 1/2 teaspoon black pepper

  15. 3 tablespoons yogurt

Instructions Jump to Ingredients ↑

  1. Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chiles and sugar and fry until the onion is golden brown. Stir in the turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 300F. Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once.

  2. servings.

  3. From "The World of Cooking: Indian Cooking" by Isabel Moore 1973

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