Lamb Shanks With Spinach - Gosht Saagwala

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 05/28/21
Lamb Spinach Curry
Joerg Lehmann/Getty Images
Prep: 3 mins
Cook: 90 mins
Total: 93 mins
Servings: 4 servings
Yield: 4 shanks
Nutrition Facts (per serving)
618 Calories
45g Fat
22g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 618
% Daily Value*
Total Fat 45g 57%
Saturated Fat 11g 56%
Cholesterol 114mg 38%
Sodium 686mg 30%
Total Carbohydrate 22g 8%
Dietary Fiber 8g 28%
Total Sugars 6g
Protein 36g
Vitamin C 38mg 188%
Calcium 380mg 29%
Iron 11mg 63%
Potassium 1734mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lovely, lush curry is perfect for a hearty family meal. It would not normally be made with lamb shanks in India, as lamb is not commonly eaten—goat is more popular and is known (erroneously) as mutton! However, we love using lamb shanks—the resulting curry has a hearty and wholesome quality. While we will eat lamb shanks any time of year, we especially love them in winter! The spinach in this dish adds a delicious, earthy texture to it and packs a powerful, nutritious punch! Lamb shanks with spinach (gosht saagwala) taste great with hot chapatis, parathas, plain rice, or jeera rice. Add a green salad and you're set!

Ingredients

  • 2 tablespoons garlic paste

  • 1 tablespoons ginger paste

  • 2 green chilies, ground to a coarse paste, optional

  • 1 teaspoon garam masala

  • 8 lamb shanks

  • 2 pounds fresh spinach leaves

  • 5 tablespoons cooking oil (e.g., vegetable, canola, or sunflower oil), divided

  • 5 whole peppercorns

  • 4 whole cloves

  • 4 cardamom pods

  • 2 large onions, very finely chopped

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala powder

  • 2 medium tomatoes, finely chopped

  • Salt, to taste

  • 1 dollop butter, to garnish

Steps to Make It

  1. Gather the ingredients.

  2. Mix the garlic and ginger pastes, green chilli, and garam masala together in a large deep bowl until they are well blended.

  3. Add the lamb shanks and mix till they are coated well with the mixture. Cover with cling wrap and refrigerate for 2 to 3 hours.

  4. While the lamb shanks are marinating, wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till wilted/ cooked.

  5. Grind the spinach into a paste in a food processor. Keep aside.

  6. When the lamb shanks are done marinating, heat 3 tablespoons of the cooking oil in a deep pot/ pan on medium heat. Add the marinated lamb shanks and fry them until brown. Remove and keep aside.

  7. Add the remaining 2 tablespoons of cooking oil to the pot/ pan and heat. Now add the whole spices and sauté.

  8. As the spices turn slightly darker, add the onion and fry till they are pale golden in color.

  9. Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.

  10. Add the tomatoes and fry till the oil begins to separate from the masala.

  11. Add the spinach and the previously browned lamb shanks to this masala, mix well and add half a cup of water. Cover the pot/ pan and simmer the heat. Cook till the lamb shanks are tender. This will take approximately 1 to 1.5 hours and will result in a lovely, thick gravy.

  12. Remove from the fire and garnish with a dollop of fresh butter.

Tip

  • While the green chilies are optional, they give the dish a really nice spicy kick.

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