Height 5' 5.5"
HW 200lbs Winter 2011
LW 127 lbs Winter 2009
CW 140 Summer/Fall 2012
"I’m having pizza and sandwiches," he deadpanned.
My husband loves Indian food as much as I do, and as he regaled me with stories of dining on buttery murgh makhani and spicy seekh kabob in restaurants from Delhi to Agra, I seethed with envy. Yeah, he was stuck toiling away on the other side of the globe—but he was feasting on all the Northern Indian dishes I wanted to eat.
So a few weeks ago, as Henry readied himself for another trip to India (which was subsequently postponed—yay!), I decided to console myself with a big pot of saag gosht, lamb with spinach sauce.
Saag gosht is a well-loved dish in the greater Punjab region in Pakistan and Northern India—but it’s pretty popular in our house, too. In the fall, I love nothing more than tucking into a bowl of spicy, tender lamb stewed in a fragrant spinach sauce.
I use lamb neck pieces in my saag gosht because they’re cheap, and I like gnawing on bones. Of course, boneless lamb shoulder works great, too, especially if you’re worried about choking on bones. (But come on, people: live dangerously!)
I adapted this recipe from one of my favorites in Julie Sahni’s Classic Indian Cooking. I simplified it a bit, but made sure to retain all the bold flavors. Some saag gosht recipes call for cooking the spinach until the sauce resembles the gray, murky swamps on Dagobah, but I prefer to keep my spinach bright green and perky. Like all stews, saag gosht tastes even better after it’s had a chance to mellow in the fridge for a couple of days. Plus, it freezes beautifully.
Serves 6 people
Here’s what you’ll need:
- 2 tablespoons ghee
- 4 pounds of lamb necks, cut cross-wise into 2-inch pieces (or 2 pounds of boneless lamb shoulder, cut into 1½ inch cubes)
- 1 tablespoon kosher salt (Diamond Crystal brand), divided
- 2 medium onions, thinly sliced
- 4 cloves of garlic, 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
- 1½ tablespoons garam masala
- freshly ground black pepper
- juice from ½ lemon