Saag Gosht (Indian Lamb)
סאג גושט
Tender lamb slow-braised in a vivid spinach and spice sauce — a kosher adaptation from the Bene Israel Jewish community of Maharashtra, India. These ancient Jews adapted local Maharashtrian and Mughal cooking to strict kosher laws, creating a unique Indo-Jewish cuisine.
Ingredients
- •600g lamb shoulder, cubed
- •500g fresh spinach, roughly chopped
- •2 large onions, pureed
- •5 garlic cloves + 2cm ginger, paste
- •2 tomatoes, pureed
- •1 tsp garam masala
- •1 tsp cumin seeds
- •1 tsp coriander powder
- •½ tsp turmeric
- •1 tsp chili powder
- •3 tbsp vegetable oil
- •Salt
- •Fresh cilantro to garnish
Instructions
- 1
Heat oil; fry cumin seeds until they pop. Add onion puree and cook 15 minutes until golden.
- 2
Add garlic-ginger paste; cook 3 minutes. Add spices and tomato puree; cook 10 more minutes.
- 3
Add lamb, stir to coat. Brown 5 minutes. Add 1 cup water.
- 4
Cover and braise on low heat for 1 hour until lamb is very tender.
- 5
Blanch spinach briefly in boiling water, then blend to a smooth puree.
- 6
Stir spinach puree into the lamb. Simmer 15 minutes uncovered.
- 7
Adjust seasoning, finish with garam masala, garnish with cilantro.
Kosher notes
Meat. Traditional Bene Israel families use coconut milk for richness — it remains pareve.
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