Recipe Review for Lamb With Spinach (Saag Gosht)
Hi, Ray here again.
Well it’s time to make another delicious curry from the recipes on the Curry Focus website. This time I chose the recipe for Lamb with Spinach (Saag Gosht).
As usual, this is a very simple recipe to follow and more time was spent on getting the ingredients ready than in standing in the kitchen and actually cooking the curry.
I bought some very lean lamb and only had to trim off a few pieces of fat.
The big bag of spinach boiled down to just a small pile of spinach – it always amazes me how much spinach shrinks when it is cooked.
The food processor made a good job of making a puree of the main ingredients.
After the lamb was browned, I stir-fried the bay leaves, cardamoms, cloves and cinnamon.
Then the onion puree went into the frying pan to be followed, 5 minutes later, by the main ingredients of the lamb and spinach, and some water.
Then it was just a matter of simmering the curry for 90 minutes, with the occasional stir.
The rice went into the microwave 15 minutes before the curry was ready and a couple of stuffed paratha (bought from my local Indian store) were microwaved after the rice was cooked.
Finally, the yogurt was added and the meal was served up to the dinner guests.
This is really a stunning dish. The spices are mild and add a lovely delicate flavor to the curry. The curry is tasty and mild. It is very tasty and was eaten pretty quickly.
Lots of positive comments were made about the curry and got an excellent rating of 7.5 out of 10, with a mild spicy heat rating.
Now it’s time for a confession. I made the exact same meal last week except I forgot to put in the yogurt. This was a huge mistake. The curry was only adequate and everyone knew that there was something had gone wrong. It wasn’t until I was loading up the dishwasher that I realised what I had done. So last week was a runny, slightly spicy stew and this week was beautiful – better than I’ve eaten in lots of curry houses.
Why not try out this delicious recipe for yourself? You won’t regret it, as long as you put in all of the key ingredients.
