KARAHI SAAG GOSHT
Description
This classic lamb curry with spinach is all the more flavourful, because it has been marinated overnight in yoghurt, garlic, ginger and spices. It is slow cooked so that the lamb is falling off the bone, tender and melt in your mouth.
It doesn't need a lot by way of accompaniments. Your choice of naan, roti, or paratha, a little yoghurt if you wish to temper the spice and some red onion for crunch.
Options: You can adjust the consistency so that it is a dry lamb curry by frying it on high heat and drying out the water. Or you can serve it with more a gravy-like consistency, like I have. Either way, its delicious.
Rest it for an hour or more to allow the flavours to melt and mix. It is even better the next day!
Add 3 or 4 small whole peeled potatoes half way through cooking for a complete meal.
Add some fried paneer to the left overs to have a saag-paneer experience!
Have a look at my You Tube video to get your juices flowing and follow this recipe for results!
Ingredients
Instructions
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Mix together the ingredients for the marinade and rub into the lamb - use hands or put everything in a large freezer bag and rub and shake it all. Set aside in the fridge overnight.
Remove from fridge half an hour before cooking bringing it to room temperature. Use the time to prep onions etc.
Heat your karahi, (wok) Add the oil and throw in the dry spices. The cumin should crackle.
Add the sliced onions and saute for a min or two.
Add the blitzed onion, ginger garlic and coriander mix, Saute this for 4/5 mins until softened and lightly browned.
Now add the marinated meat and brown it thoroughly. This should take 7/8 minutes.
Add the dry spices and mix them in. The oil should start separating from the meat.
Have a look at my You Tube video to get your juices flowing and follow this recipe for results!
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Mix in the spinach, and cook for a few minutes. Then add the pureed tomatoes and tomato paste. Mix in properly.
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Stir in seasoning and stock plus Bisto. Cover and cook for an hour, on medium heat stirring occasionally.
The lamb should be tender.
You can adjust the consistency so that it is a dry lamb curry by drying out the water and frying it on high heat. Or you can serve it with more a gravy-like consistency, like I have. Either way, its delicious.
Rest it for an hour or more to allow the flavours to melt and mix. It is even better the next day!
Serve with your choice of roti, naan or paratha, a little raita or plain yoghurt and some red onions dressed in vinegar.
Just perfect!
