Lamb with spinach dilli ka saag gosht is a traditional dish from Indian cuisine, more specifically from the northern part of the country, where spices and fresh herbs play a fundamental role. The term "dilli ka saag gosht" can be translated as "meat with green leaves Delhi style," referring to the combination of tender lamb with spinach seasoned with a unique blend of spices. In other Latin American countries, although it is not a very common dish, it could be compared to stews that combine lamb and vegetables, but with distinct flavors and techniques. This dish reflects the rich culinary heritage of northern India, where preparations with meat and green leaves are very popular, and it is a good example of how spices and yogurt are integrated to achieve complex flavors and soft textures.
In some Latin American countries, the word "cordero" (lamb) is common to refer to this meat, but the style of preparation and the spices change enormously. In Mexico, for example, there are stews and braises with lamb, though without the characteristic spices like garam masala or cardamom. This contrast shows the gastronomic diversity of the region and the importance of spices in Indian cuisine to give this dish its identity.
How to prepare Lamb with spinach dilli ka saag gosht
Heat the oil in a large pot over medium-high heat.
When it is hot, add the peppercorns, cloves, bay leaves, and cardamom pods.
Stir for a second.
Now add the onions, garlic, and ginger.
Stir and fry until the onions develop brown spots.
Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1/2 of the salt.
Stir and fry for one minute.
Add 1 tablespoon of yogurt.
Stir and fry for one minute.
Keep doing this until all the yogurt has been incorporated.
The meat should also look slightly golden.
Add the spinach and the remaining salt.
Stir to mix.
Keep stirring and cooking until the spinach wilts completely.
Cover tightly and simmer for about 1 hour or until the meat is tender.
Remove the lid and add the garam masala.
Reduce the heat to medium.
Stir and cook for another 5 minutes until most of the water from the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.
