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Meat, South and Southeast Asian

Saag gosht with rice

Saag gosht is a lamb and spinach curry from Punjab, simmered with ginger, garlic and garam masala. For 4 people, it takes about 1 hour 40 minutes, has a medium difficulty level, and costs €3.70 per person. The key is simmering the lamb long enough to turn tender before adding the spinach at the end.

A green, comforting curry from Punjab, saag gosht, tender lamb simmered with spinach and warm spices, served with rice.

Saag gosht with rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.70
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Saag gosht is a deep green curry, a concentrated spinach sauce wrapped around tender pieces of lamb. Ginger and garlic bring gentle heat, and the garam masala added at the end keeps its warm aroma intact. The texture stays rustic, with spinach left slightly chunky rather than pureed smooth, so you can still taste the vegetable under the sauce.

This is a Sunday dish, or one for a quiet weeknight when you can let it simmer while you do something else. Mon Chou picked it for curry lovers who want a hearty dish without fuss, to share with family or friends when you have a bit of time ahead of you. Served over basmati rice, it becomes a warm, complete meal for cooler days.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Fruits and vegetables

  • Fresh or frozen spinach 600 g
  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 30 g
  • Tomatoes 2

Dairy

  • Plain yogurt 100 g

Pantry

  • Basmati riceoften in the pantry 300 g
  • Garam masalaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cook the spinach for a few minutes, press it well, then roughly blend it. 6 min

    Keep it a bit chunky, not a smooth puree.

  2. Brown the onions in the oil, add the garlic, ginger and spices, then the lamb and sear it. 12 min

    Stir often so the spices don't stick to the pan.

  3. Add the tomatoes, yogurt, salt and a little water, cover and let simmer over low heat. 55 min

    The lamb should be tender before you add the spinach.

  4. Stir in the spinach and cook a few more minutes. Add the garam masala. 10 min

    Adding garam masala at the end keeps its aroma intact.

  5. Cook the basmati rice and serve the green curry over it. 12 min

    A spoonful of yogurt on top adds a cooling touch.

Our tips to get it right

  • Pick a well marbled lamb shoulder, it stays moist after an hour of simmering while a leaner cut would dry out.
  • If using frozen spinach, thaw it completely before pressing it, otherwise leftover water will dilute the sauce.
  • Taste the sauce before adding the final garam masala, and adjust the salt at that point rather than at the very end.

The variations

  • Swap the lamb for chicken pieces, the simmering time drops to about 30 minutes.
  • For a vegetarian version, replace the lamb with cooked chickpeas or pan fried paneer, added near the end of cooking.
  • For a quicker version, use ground lamb, it cooks in 15 minutes instead of simmering for an hour.

What to serve it with

  • Plain basmati rice
  • Warm naan bread
  • Cucumber raita

Storage

Saag gosht keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, the spinach sauce holds up fine. Reheat gently with a splash of water to bring back its tender texture.

Questions about this dish

Can you make saag gosht ahead of time?

Yes, it actually tastes better reheated the next day, once the flavors have had time to blend. Make it the day before and reheat it gently before serving.

Should you use fresh or frozen spinach?

Both work well in this recipe. Frozen spinach is more convenient and just as flavorful once pressed and blended.

Can you substitute the plain yogurt?

You can use thick heavy cream instead, the sauce will be a bit richer. Avoid sweetened yogurt, as it would change the flavor of the dish.

Why press the spinach before blending it?

Spinach releases a lot of water during cooking, so pressing it concentrates its flavor and green color. Without this step, the final sauce would be thinner and less vibrant.

How long does it take to make a saag gosht, lamb and spinach curry with ginger and garam masala, served with basmati rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a saag gosht, lamb and spinach curry with ginger and garam masala, served with basmati rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a saag gosht, lamb and spinach curry with ginger and garam masala, served with basmati rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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