Skillet Saag Gosht a.k.a. Lamb Saag
- Yield 6 servings
- Prep 15 minutes
- Cook 4 hours
Skillet Saag Gosht a.k.a. Lamb Saag sits in the Lamb section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons ghee
- 4 pounds lamb necks, cut cross-wise into 2-inch pieces, or 2 pounds of boneless lamb shoulder, cut into 1½ inch cubes
- 1 tablespoon Diamond Crystal kosher salt, divided
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons minced ginger
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- ½ cup diced tomatoes
- ¼ cup full-fat coconut milk
- 30 ounces frozen spinach, defrosted and squeezed dry
- 1½ tablespoons garam masala
- Freshly ground black pepper
- 1 tablespoon lemon juice, or more to taste
Method
Warm oven to 300°F. In the meantime, heat the ghee in a large dutch oven over medium a hot burner.
Dry the lamb necks well with paper towels and sprinkle with 1 teaspoon of Diamond Crystal brand kosher salt (remember: not all kosher salts are the same , so if you’re using a different brand, salt accordingly!).
Sear the lamb in the shimmering fat in batches until browned on all sides, Make sure the lamb is in a single layer and not overcrowded.
Lift the browned lamb to a platter and decrease the heat to medium. Tip in the onions to the empty pan and sauté until translucent and soft (about 10 minutes).
When the onions are soft, add the garlic, ginger, cumin, coriander, and turmeric and stir until fragrant.
Tip in the tomatoes and coconut milk and cook until the sauce has thickened. Puree the sauce with a stick blender until smooth.
Nestle the browned lamb pieces in the sauce, and add enough boiling water to reach at least halfway up the meat (about 2 cups). Stir in 2 teaspoons of kosher salt and bring the contents to a boil.
Put the lid on the stew and place the pot in the oven for 2½ hours or until the meat is tender.
Move the pot from the oven to the stovetop. Stir in the defrosted spinach and garam masala. Leave over a medium burner until the spinach is tender.
Adjust for seasoning with salt and pepper, and add the lemon juice.
