Lamb with spinach (Dilli ka saag gosht) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

  • spinach
  • bay leaves
  • ground cayenne pepper
  • whole cloves
  • ground coriander
  • ground cumin
  • fresh ginger
  • lamb shoulder
  • yogurt
  • garam masala
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • rionafaith on June 30, 2016

    p. 49 -- Made a few changes out of necessity: used beef chuck instead of lamb as it was on sale. Used 2 packs of frozen spinach (less than what was called for) and forgot to chop one of them (the other was pre-chopped). I had squeezed all the moisture out of it but that was probably unnecessary, as I added more water to the pot later when everything was sticking. Still, good flavor and kept very well in the fridge. Will def re-make with some tweaks.

  • mirage on June 26, 2010

    was Quite Good with beef. Served w/yogurt, p. 210

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