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Saag Gosh Indian Lamb Stew

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Ingredients

Adjust Servings:
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

Nutritional information

281.9
Calories
143 g
Calories From Fat
15.9 g
Total Fat
7.2 g
Saturated Fat
70.1 mg
Cholesterol
429 mg
Sodium
16.6 g
Carbs
4.3 g
Dietary Fiber
6.2 g
Sugars
20.1 g
Protein
345g
Serving Size

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Saag Gosh Indian Lamb Stew

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    Cuisine:

    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.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Saag Gosh (Indian Lamb Stew),This recipe is from the Sept. 16, 2008 edition of the “Living” section of our local newspaper, “The Democrat & Chronicle”. DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it–and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.,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.,This recipe is from the Sept. 16, 2008 edition of the “Living” section of our local newspaper, “The Democrat & Chronicle”. DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it–and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.


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    Steps

    1
    Done

    Heat Water and Onion in a Medium Nonstick Skillet Over Medium-High Heat. Saut Onions For Five Minutes.

    2
    Done

    Add Garlic and Saut For Another Minute. Add Another Tablespoon of Water If the Skillet Becomes Too Dry.

    3
    Done

    Add Meat and Brown on All Sides For About One Minute.

    4
    Done

    Add Tomato, Spinach and Spices. Cover and Cook For Five Minutes.

    5
    Done

    Remove Lid. Cook For Another Five Minutes, Uncovered.

    6
    Done

    Stir in Butter Until Melted and Salt and Pepper to Taste.

    7
    Done

    Serve Over Rice.

    Avatar Of Joseph Reed

    Joseph Reed

    Pitmaster specializing in smoking and grilling meats to perfection.

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