Saag Gosh (Indian Lamb Stew)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄4 cup water
- 1 cup onion, sliced
- 2 garlic cloves, crushed
- 1⁄2 lb lamb, cut from leg into 1-inch cubes
- 1 large tomatoes, cut into 1-inch cubes
- 5 ounces spinach, washed ready-to-eat
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon cardamom, ground
- 2 teaspoons butter
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper (or to taste)
directions
- Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
- Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
- Add meat and brown on all sides for about one minute.
- Add tomato, spinach and spices. Cover and cook for five minutes.
- Remove lid. Cook for another five minutes, uncovered.
- Stir in butter until melted and salt and pepper to taste.
- Serve over rice.
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Reviews
-
Saag Gosh is my DH's favourite Indian meal and the one he is guaranteed to order when ever we dine out at an Indian restaurant. To us this recipe was a little on the bland side and if making again I would double the amount of spices and it might take possibly even more than that. In my experience spices flavours are enhanced by gently frying in heated oil before adding the liquids or meat.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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