Goat Saag
Tender bone-in goat in a deep green spinach masala, with ginger, kasoori methi and a little garam masala.
- Time2 hr 30
- LevelMedium
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1009kcal
- 18.7gcarbs
- 9.4gof which sugars
- 76gfat
- 46.7gsaturates
- 62.9gprotein
- 6.3gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy pan over a medium heat. Add the cumin seeds, bay, cinnamon and cardamom for 30 seconds. Add the onions and cook for 10 minutes until golden.
10 min - 2
Stir in the ginger, garlic and green chillies for 2 minutes. Add the goat and salt and brown for 8 minutes.
10 min - 3
Add the turmeric, coriander and chilli powder for 1 minute, then the tomatoes and cook for 6 minutes until soft.
7 min - 4
Pour in the hot water, cover and simmer on low for 1 hour 30 minutes, until the meat is nearly tender. Lamb shoulder needs about 1 hour.
90 min - 5
Stir in the spinach and cook uncovered for 15 minutes. Use a stick blender in short pulses to break the spinach down a little, leaving some texture.
15 min - 6
Crush the fenugreek leaves between your palms into the pan and add the garam masala. Cook for 3 minutes, taste for salt and serve with rice or chapatis.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
