Pakistan - Saag Gosht

pakistan-saag-gasht
pakistan-saag-gosht

I didn’t know what to expect going into making this but it was really delicious, especially with bites of rice. In the past, foods with a heavy dose of green would always sketch me out, but probably also because of texture and my aversion to eating vegetables.

But no, this is a must. The lamb was simmered for almost 2 hours, so much to the point that all that was left in the pot was oil and lamb before adding the spinach. Really had a deep, amazing flavor. Next day though, tastes even better. Not sure how I keep getting lucky with these dishes that taste better the next day, but I live for it.


Ingredients

  • 2 yellow onions (chopped)

  • 2 lbs lamb (chopped)

  • 1 roma tomato (chopped)

  • Salt

  • 1 tbsp coriander powder

  • 2 tsp cumin

  • 1/2 tsp turmeric

  • 1 1/2 tsp red chili powder

  • 1/2 tsp garam masala

  • 2 tsp dried fenugreek

  • 1 head garlic (crushed)

  • 1 1/2 cups water

  • 1/3 cup of vegetable oil

  • 2 lbs frozen spinach

  • 1/3 cup chopped cilantro

  • 1 serrano chile, chopped

Instructions

Note: The original recipe instructed to use a pressure cooker, but I used a dutch oven to make this on the stovetop. 

  1. In a pot over medium-high heat, add about 2-3 tbsp of oil. Fry the onions for about 4-5 minutes, until golden in color. Add the lamb and fry on both sides until browned. Add the tomatoes, all the spices, garlic, and enough water to cover all the ingredients. When the water starts to boil, reduce the heat to medium-low, cover, and simmer for roughly 2 hours. The lamb will be tender. If you need to add more water, feel free to do so. 

  2. Uncover, and add in the 1/3 cup of oil. Set the heat to medium-high, and let boil until the liquid has reduced by 2/3. There should only be a thick gravy left. During this time, take out the frozen spinach to let it defrost.

  3. Add the spinach to the pot and cook for about 8-10 minutes, stirring occasionally. Add the chopped cilantro and serrano to the pot, cover, and let steam for about 5 minutes. Give it one final stir and you are ready to serve, with rice preferably. 

Recipe adapted from Rehana Du Jour.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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