Saag Gosht

Lamb braised with mustard greens and spinach.

Ingredients

• 800 g Lamb
• 600 g Mustard greens
• 400 g Spinach
• 2 Onions
• 3 tbsp Ginger
• 6 cloves Garlic
• 4 Green chilies
• 2 tbsp Cornmeal
• ½ cup Ghee
• 1 tbsp Garam masala
• 2 tsp Salt
• 3 cups Water

Method

1. Cook the greens — Boil the mustard greens and spinach with chilies for 45 minutes until completely soft.
2. Blend coarsely — Mash rather than purée — saag should keep some texture.
3. Thicken — Stir in the cornmeal and cook 10 minutes; this is the traditional thickener.
4. Braise the lamb — Separately cook the lamb with onion, ginger, garlic and garam masala until tender.
5. Combine — Fold the lamb and its masala into the greens and simmer 20 minutes.
6. Saag Gosht is ready — Pour hot ghee over and serve with makki roti.

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