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Saag Gosht a.k.a. Lamb Saag (Lamb with Spinach Sauce)

This spice-infused Saag Gosht or lamb saag is one of my favorite Indian-inspired Whole30-friendly dishes! The lamb meat is super tender and the spinach is cooked down into a thick and flavorful sauce!
Prep Time15 mins
Cook Time4 hrs
Course: Dinner
Cuisine: Indian
Keyword: gluten-free, Lamb, lamb stew, paleo, Whole30
Servings: 6

Ingredients

  • 2 tablespoons ghee
  • 4 pounds lamb necks, cut cross-wise into 2-inch pieces or 2 pounds of boneless lamb shoulder, cut into 1½ inch cubes
  • 1 tablespoon Diamond Crystal kosher salt  divided
  • 2 medium onions thinly sliced
  • 4 garlic cloves minced
  • 3 tablespoons minced ginger
  • 1 tablespoon ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoon ground turmeric
  • ½ cup diced tomatoes
  • ¼ cup full-fat coconut milk
  • 30 ounces frozen spinach defrosted and squeezed dry
  • tablespoons garam masala
  • freshly ground black pepper
  • 1 tablespoon lemon juice or more to taste

Instructions

  • Preheat oven to 300°F. In the meantime, heat the ghee in a large dutch oven over medium high heat.
  • Dry the lamb necks well with paper towels and sprinkle with 1 teaspoon of Diamond Crystal brand kosher salt (remember: not all kosher salts are the same, so if you’re using a different brand, salt accordingly!).
  • Sear the lamb in the shimmering fat in batches until browned on all sides, Make sure the lamb is in a single layer and not overcrowded.
  • Remove the browned lamb to a platter and decrease the heat to medium. Add the onions to the empty pan and sauté until translucent and soft (about 10 minutes).
  • When the onions are soft, add the garlic, ginger, cumin, coriander, and turmeric and stir until fragrant.
  • Add the tomatoes and coconut milk and cook until the sauce has thickened. Blend the sauce with a stick blender until smooth.
  • Nestle the browned lamb pieces in the sauce, and add enough boiling water to reach at least halfway up the meat (about 2 cups). Stir in 2 teaspoons of kosher salt and bring the contents to a boil.
  • Put the lid on the stew and place the pot in the oven for 2½ hours or until the meat is tender.
  • Transfer the pot from the oven to the stovetop. Stir in the defrosted spinach and garam masala. Cook over medium heat until the spinach is tender.
  • Adjust for seasoning with salt and pepper, and add the lemon juice.
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