Lamb with spinach (Dilli ka saag gosht)

by Madhur Jaffrey (from Madhur Jaffrey's Indian Cooking)

This dish could also be made with beef. Use cubed chuck steak and cook it for about 2 hours or until it is tender. Serves 6. May be served with rice or bread.

Peel and finely chop the onions, garlic, and ginger.

Cut into 1" cubes.

Grind and mix spices.

Beat the yogurt thoroughly.

Trim, wash, and chop finely. You may substitute 2 lbs. of frozen spinach, thawed.


Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second.

Add the onions, garlic, and ginger. Stir and fry until the onions develop brown specks.

Add the meat and ground spices. Stir and fry for a minute.

Add 1 Tbsp. of the beaten yogurt. Stir and fry for another minute. Add another tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all the yogurt has been incorporated. The meat should also have a slightly browned look.

Add the spinach and salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour 10 minutes or until meat is tender.

Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce.

Note. The whole spices in this dish are not meant to be eaten.