A tasty Indian dish, Sag Gohst (sahg gohsht) is cooked over low heat until the spinach is like velvet and the lamb is very tender. Serve with rice or Chapatti.
2 oz. butter
1½ teaspoons mustard seeds
2 garlic cloves, crushed seeds of
3 whole cardamom pods, crushed
1 tablespoon ground coriander
1 1/2-inch piece fresh root ginger, peeled and finely chopped
2 lb. lean boned lamb, cut INTO 1-inch cubes
1 medium-sized onion, finely chopped
3 green chillis, finely chopped
1 teaspoon sugar
1 teaspoon turmeric
2 lb. spinach, trimmed, washed and chopped
1½ teaspoons salt
½ teaspoon black pepper
3 tablespoons yogurt
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the mustard seeds and, when they begin to pop, stir in the garlic, cardamom, coriander and ginger. Fry, stirring constantly, for 1 minute. Add the lamb cubes and, turning them over frequently, fry for 10 minutes or until they are brown all over.
Add the onion, green chillis and sugar and cook, stirring constantly, for 8 to 10 minutes or until the onion is golden brown. Stir in the turmeric and spinach and cook, stirring frequently, for 3 minutes. Stir in the salt, pepper and yogurt.
Cover the pan, reduce the heat to low and cook for 1 hour or until the meat is very tender and the spinach smooth and soft. Uncover the pan and stir well to mix.
Meanwhile, preheat the oven to cool 300°F (Gas Mark 2, 150°C). Remove the casserole from the heat and place it in the oven for 20 minutes.
Remove the casserole from the oven and serve immediately.