Saag Gosht serves up flavors of India. An authentic one uses freshly ground spices and long cooking times. By using good quality cubes of lamb cut from the leg and ground spices, this dinner retains the essence of Indian food without the long preparation.
Ask the butcher to cut lamb cubes from the leg with most of the fat removed.
Beef sirloin can be substituted for the lamb.
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Start lamb dish.
While lamb cooks, microwave rice.
To buy: 1 / 2 pound lamb cubes, cut from leg, 1 can low-sodium diced tomatoes, 1 bag washed ready-to-eat spinach (5 ounces needed), 1 bottle ground cumin, 1 bottle ground coriander, 1 bottle cayenne pepper and 1 package microwave brown rice.
Staples: olive oil spray, olive oil, minced garlic, onion, salt and black peppercorns.
Saag Gosht (Indian Lamb Stew)
Yield: 2 servings.
Recipe by Linda Gassenheimer.
4 teaspoons olive oil, divided use
1 cup sliced onion
1 teaspoon minced garlic
3/4 pound 1-inch lamb cubes, cut from leg
1 cup drained, low-sodium diced tomatoes
5 cups washed ready-to-eat spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 package microwave brown rice (to make 1 1/2-cups cooked rice)
Heat 1 teaspoon oil in a medium-size nonstick skillet over medium-high heat. Add onion and saute onions for 3 minutes. Add garlic and saute another minute.
Add lamb and brown on all sides, about 1 minute. Add tomatoes, spinach, cumin, coriander and cayenne pepper. Stir until the spinach begins to wilt.
Cover with a lid, lower heat to medium. Do not boil. Cook 5 minutes. Stir in remaining olive oil. Add salt and pepper to taste.
While lamb cooks, microwave rice according to package instructions. Measure 1 1/2-cups cooked. Divide rice between two dinner plates and serve lamb and vegetables on top.
Nutrition per serving: 563 calories (33 percent from fat), 20.4 g fat (5 g saturated, 8.7 g monounsaturated), 108 mg cholesterol, 42.7 g protein, 52.7 g carbohydrates, 7.8 g fiber, 192 mg sodium.