Hazaragi Spiced Lamb and Spinach Curry (Qorma-e Gosht-o-Saag)

Qorma-e Gosht-o-Saag is a traditional Hazaragi dish that combines spiced lamb with nutritious spinach in a flavorful curry. This dish is a staple in Hazaragi cuisine and is perfect for a comforting and satisfying meal.

Hazaragi Spiced Lamb and Spinach Curry (Qorma-e Gosht-o-Saag)

Ingredients

  • 1 kg lamb, cut into cubes
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 500g fresh spinach, washed and chopped
  • 1/2 cup plain yogurt
  • Salt to taste
  • 2 tbsp vegetable oil
  • 2 cups water

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and golden brown.
  2. Add the minced garlic, grated ginger, and chopped tomatoes. Cook for a few minutes until the tomatoes are soft.
  3. Add the lamb cubes to the pot and cook until they are browned on all sides.
  4. Stir in the ground turmeric, coriander, cumin, cayenne pepper, and salt. Cook for a few minutes to toast the spices.
  5. Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 45 minutes, or until the lamb is tender.
  6. Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
  7. Finally, stir in the plain yogurt and cook for a few more minutes until the curry is heated through.
  8. Serve the Qorma-e Gosht-o-Saag hot with rice or naan bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Qorma-e Gosht-o-Saag with steamed basmati rice and a side of cucumber raita for a complete meal.

Tips & tricks

For a richer flavor, you can use ghee instead of vegetable oil when cooking the curry.

Cost

$20