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Serves 2

Saag Ghosht

A lovely curry dish that it so tender. Goes great with rice or poppadoms.


  • 1 tsp olive oil
  • 220g stewing lamb, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp minced ginger
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp ground turmeric
  • 1⁄2 tsp cayenne pepper
  • 1 tomato, chopped
  • 400ml reduced-fat coconut milk (can)
  • 200g spinach
  • 2 tsp garam masala
  • Juice from 1⁄2 lemon


  • In a deep pan on medium/high heat, fry the lamb in the oil until browned, then take out the pan and set it aside.
  • Add to the pan the onion and stir until soft.
  • Then add in the garlic, ginger, cumin, coriander, turmeric, and chopped tomatoes.
  • Stir until the tomatoes have softened.
  • Add the coconut milk and stir until it starts boiling, turn the heat down to a simmer and then use a stick blender and blend until smooth.
  • Add the lamb back into the pan and stir.
  • Bring the heat down to low/medium and simmer for 2 hours.
  • After this time, add in the spinach and garam masala and stir until the spinach has all wilted.
  • Then stir in the lemon juice. Serve.
  • Kcal: 515
  • Protein: 32g
  • Fat: 34g
  • Carbs: 17g
  • Fibre: 6.4g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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