Whilst the list of ingredients looks never-ending, this Saag Gosht recipe is quick and simple to knock up.
It’s perfect for these bleak January evenings too. Why? Because if you’re anything like me you’ve overindulged at Christmas, you’re skint and you never want to see an alcoholic beverage again so you’re spending Saturday nights bored, hungry and sober.
Not only is this homemade Indian recipe healthier than a takeaway, it’s cheaper too! So your Saturday nights don’t have to be so full of self-pity…
Saag Gosht is one of my go-to dishes from an Indian restaurant. Despite me constantly banging on about heat and spice, this number is all about the flavour. It focuses on the rich, dark spices that give Indian cuisine it’s depth rather than blowing your head off.
Traditionally the Saag Gosht recipe, which originates from the North West region, is made with lamb. Dan, however, isn’t too keen on it, so we substituted it with chicken instead. It’s just as scrumptious but if you are a lover of lamb; definitely use it.
To feed 2 people you’ll need the following:
- 2 chicken breasts or 500g of diced lamb
- 5 tbsp of vegetable oil
- 2 onions, chopped
- 1 tbsp of ginger
- 4 cloves of garlic, minced
- 2 tsps ground cumin
- 1 tbsps ground coriander
- 1/2 tsp ground red pepper
- 1 tbsp paprika
- 1 tsp turmeric
- 225g of tomato puree
- 2 large handfuls of spinach
- 2 tsps of garam masala
- Handful of fresh coriander, chopped (optional)
- Salt to taste
To get started, add half of your oil to a non-stick pan and heat on high. Add you meat and turn until nicely browned all over. Once your meat is seared, transfer it to a plate and pop to the side for the time being.
To the same pan, add the remaining oil as well as the onion and cook until they are too are starting to brown. To the pan, stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes.
You’ll start to smell that unmistakable fragrance of Punjabi cuisine. Next, add the tomato puree and approximately 250ml of water. Bring you pan to a boil and then reduce your heat down to simmer, adding your browned meat back in.
Leave the pan to gently simmer away, preferably with a a lid or cover, for around 20-25 minutes or until the meat is cooked and very tender. If you’re using lamb, it might take only a smidge longer.
Keep an eye on your pan too, gradually adding small amount of water if the curry begins to become to thick or the meat is sticking. Once your meat is cooked and sauce of a good consistency, fold in the spinach and add your garam marsala. Give it a good mix and you’re ready to plate.
If you chopped up some fresh coriander, sprinkle it over the top as a garnish – et voilà!
We served it up with Garlic Pilau Rice and Bombay Potatoes for a true Indian feast! The recipes for both of these dishes will be coming to Proper Scrumptious soon…
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Lots of love, LB x