Lamb with Spinach Sauce (Saag Gosht)

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I cut the pieces of lamb slightly smaller than recommended, and the meat turned out super tender after an hour cooking time. Great recipe!

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Heavenly! Indian food is my favorite! I've been collecting spices for a few years now so I can start making these dishes. The nice thing about Indian sauces is you can mix them with pretty much any meat. I baked some chicken thighs in the oven, and then used some of the chicken fat to start sauteing my onions and stuff. Then I pulled off the meat and cut it up in the sauce. I used part fresh tomatoes and part tomato sauce, and I added a few tablespoons of yogurt. I wish I had lamb, It is my favorite with lamb, but I didn't see it at the store this time. I served it over brown rice cooked with chicken broth. I like to shred carrots in the rice and cook it with it like the Indian restaurants do. Plus a little turmeric. This is best over Naan, but I haven't got the baking down yet.

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This recipe was FANTASTIC. I can't even begin to tell you how delicious it is. However...the reason I gave it three stars (as opposed to twenty is because it's nothing like any gosht I've had before. Too tomato-y. But really, really sublime.

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This came out delicious! I used beef instead of lamb, added lots of water...all those spices and tomato paste make up a thick sauce. After an hour of simmering I added lots of spinach, skipped the garam masala because it already tasted so good (and I didn't have any! and it made a fantastic dish.

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This was too dry (and I don't mean the meat, I mean the saag and the spices were off. I love to cook healthy, but what's the point if it doesn't get eaten? This needed cream or butter or yogurt. I usually use buttermilk in indian recipes. It needs some kind of fat and acidity. Also, the spices should be added at the end because by the time the dish is done, all of the volatile compounds have evaporated - which is exactly how it tasted. I would also double the spices and double the tomato. Overall - this recipe needs help.
I will try another lamb saag recipe today and will post the link if I like it.

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I loved this recipe! I sub-ed ground lamb and cut way down on the oil. No need to cook for so long because of the ground lamb. I also served over basmati rice.

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We loved it!!