Best 2 Lamb With Spinach Dilli Ka Saag Gosht Recipes

**Discover a Culinary Symphony of Lamb and Spinach: Dilli Ka Saag Gosht and Its Vegetarian Delights**

Embark on a culinary journey to the vibrant streets of Delhi, where flavors dance and spices harmonize to create the delectable dish known as Dilli Ka Saag Gosht. This traditional North Indian delicacy features tender lamb simmered in a rich, aromatic gravy of spinach, fenugreek leaves, and a medley of spices. Alongside this meaty masterpiece, we present vegetarian variations that cater to diverse dietary preferences and offer equally tantalizing taste experiences. From the vibrant Saag Paneer, brimming with cottage cheese and spinach, to the hearty Aloo Palak, where potatoes take center stage, these recipes promise a symphony of flavors that will delight your palate. So, gather your ingredients, ignite your culinary passion, and let's delve into the art of crafting these mouthwatering dishes.

Here are our top 2 tried and tested recipes!

LAMB WITH SPINACH SAUCE (SAAG GOSHT)

Lamb with Spinach Sauce (Saag Gosht) image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
5 tablespoons of light vegetable oil
2 cups finely chopped onion
1 tablespoons of grated or crushed fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
1 tablespoon paprika
1 teaspoon turmeric
1 cup tomato puree
Coarse salt to taste
1 cup packed chopped cooked spinach, fresh or frozen
2 teaspoons garam masala, homemade or store-bought
1/2 cup chopped cilantro leaves and tender stems

Steps:

Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

LAMB WITH SPINACH (DILLI KA SAAG GOSHT)

Lamb with Spinach (Dilli Ka Saag Gosht) image

Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) recipe from Food.com.

Provided by Liara

Categories Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

8 tablespoons vegetable oil
1/4 teaspoon black peppercorns
6 whole cloves
2 bay leaves
6 cardamom pods
2 medium onions, finely chopped
6 cloves garlic, chopped
1 ginger cube, 1 inch cubed, chopped
2 lbs lamb, cubed
2 teaspoons cumin seeds, ground
1 teaspoon coriander seed
1/4 teaspoon cayenne pepper
2 teaspoons salt
5 tablespoons plain yogurt, well beaten
2 lbs fresh spinach, chopped
1/4 teaspoon garam masala

Steps:

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.
Now put in the onions, garlic and ginger.
Stir and fry until the onions develop brown specks.
Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
Stir and fry for a minute.
Add 1 tablespoon of the yogurt.
Stir and fry for a minute.
Keep doing this until all yogurt has been incorporated.
The meat should also have a slightly browned look.
Add the spinach and the remaining salt.
Stir to mix.
Keep stirring and cooking until the spinach wilts completely.
Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
Remove the lid and add the garam masala.
Turn the heat to medium.
Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.

Tips:

For the best flavor, use fresh spinach and lamb. If you can't find fresh spinach, frozen spinach will work, but it will not be as flavorful.
To make the lamb more tender, marinate it in yogurt and spices for at least 30 minutes before cooking.
If you don't have a pressure cooker, you can cook the lamb and spinach in a Dutch oven over medium heat for about 1 hour, or until the lamb is tender.
Serve the lamb with spinach with rice, naan, or roti.

Conclusion:

Lamb with spinach (Dilli ka Saag Gosht) is a delicious and hearty dish that is perfect for a cold winter day. The lamb is tender and flavorful, and the spinach is creamy and rich.

This dish is also very easy to make, and it can be made in a pressure cooker or a Dutch oven. So if you're looking for a delicious and easy-to-make dinner, give this lamb with spinach recipe a try.