Lamb in spinach sauce – Saag Gosht from Punjab

Ingredients for 4 servings:

• 500 g boneless lamb, shoulder or leg
• 500 g spinach, fresh or frozen
• 2 onions
• 4 tbsp ghee
• 2 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp chili powder
• 6 tbsp yogurt
• Salt
• ¾ tsp garam masala
• 1 piece(s) ginger, approx. 1 cm

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Briefly rinse the lamb with cold water, pat dry, and cut into 2cm cubes. Wash, trim, and roughly chop the spinach. Thaw the frozen spinach and roughly chop. Peel and finely dice the onions. Heat the ghee in a pan and fry the onions for 1-2 minutes until light brown. Add the ginger and garlic paste and the meat and fry for 5-7 minutes, stirring constantly. Stir the coriander, cumin, chili powder, and yogurt into the meat, season with salt, and cook for 6-8 minutes, stirring constantly. Add the spinach, cover, and simmer over low heat for 35-40 minutes, stirring occasionally and adding a little water if necessary. Stir in the garam masala and let it steep for 2 minutes. Peel the ginger, cut into fine sticks, and sprinkle over the lamb before serving. Serve with rice.