This is one for the iron lovers out there. Lots of spinach/leafy greens and lots of ‘gosht’. Gosht is usually synonymous with ‘lamb’ but any red meat works – I’m using beef in this dish (not very Indian, I know). This is quite a rich dish, so maybe mix it up with a side of daal, if only to help the digestion! Saag Gosht (or Palak Gosht, if you use only spinach) is a really simple dish when it comes to ingredients, but takes some careful timing to make sure all the elements cook together and you don’t end up with a messy, brown slush (as I’ve seen some people do in the past). Hope you like it!
500gms lamb/beef/goat/venison/mutton cut into 1 cm cubes
2 small onions, finely chopped
1/2 can of tinned chopped tomatoes (or 2 fresh tomatoes and 2 tablespoons of tomato purée)
3 cups of shredded spinach
1 cup of assorted leafy greens (watercress, baby spinach, spring onions all work well)
1/2 tsp ground turmeric
1/4 tsp ground chillies (optional/to taste)
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1/2 cm ginger, peeled and grated
4 cloves of garlic, crushed
Salt & pepper (to taste)
Start by searing your cubed meat in a couple of tablespoons of hot oil.
Once your meat is seared, add in your onions, garlic and ginger and season generously. Cook over a medium heat until your onions are translucent.
Mix to combine and coat all of your meat
Add in your tomatoes and enough water to cover your meat (for me, it was about 2 cups of water). Bring to the boil, then reduce the heat to simmer. Allow this mixture to simmer until the meat is cooked through to your liking. If you want it falling apart, then slow cooking for 6 hours is the best way – if you like a little texture, then simmer for a shorter period of time. I pressure cooked this mixture for 10 minutes (quicker, simpler and infuses the flavours into the meat better, in my mind). If you are slow cooking, make sure there’s enough liquid in the dish so that it doesn’t dry out – but very easy to do before going to work and leaving in the slow cooker throughout the day.
About 10 minutes before serving, add in your shredded spinach, leafy greens and garam masala. If you added them in too early, the whole dish will go a horrible brown colour. You can shred all your ingredients, but I like to keep a little variety in the texture of mine (and/or I’m lazy and hungry by this time). Fold the green ingredients through your dish – don’t mash it, or they’ll bruise and lose colour. Simmer the dish until your greens are cooked, but not turning to purée.