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Green lamb curry (saag gosht)

The Hairy Bikers / 29 May 2018

The Hairy Dieters share a lamb and spinach curry recipe that's full of flavour but less than 300 calories per serving.

The Hairy Dieters spinach and lamb curry
Spinach and lamb curry (saag gosht)

Preparation time

15 times

Cooking time

Up to 2 hours 30 minutes




267 per serving


  • 800g lean lamb (leg is best), trimmed of fat and diced
  • 2½ tbsp curry powder (shop-bought)
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 500g fresh spinach or 1kg frozen
  • Small bunch of coriander leaves, to serve
  • Black pepper


We’ve always been big fans of a curry and this one is inspired by our favourite saag gosht. Some curries can take a while to prepare but this one is no hassle, although it does need to cook for quite a while so it’s good to make when you’re pottering about at home. Bought curry powder is fine here or make your own.

Put the lamb meat in a bowl. Mix the curry powder with the salt and plenty of black pepper. Sprinkle it over the lamb and mix thoroughly until all the meat is well coated.

Heat the vegetable oil in a large flameproof casserole dish. Add the onions and cook them over a medium to low heat until they are soft and very lightly coloured. Turn up the heat and add the lamb and garlic to the casserole dish.

Cook, stirring regularly, until the lamb has browned, then add the garlic and tomato purée. Stir for another couple of minutes.

Add up to 400ml of water to the dish – just enough to barely cover the lamb – then bring it to the boil. Turn down the heat to a simmer, then cover and leave the curry to cook for 1½–2 hours until the lamb is tender. Remove the lid and continue to cook for 20 minutes, uncovered, to reduce the liquid.

When the lamb has almost finished cooking, prepare the spinach. If using fresh spinach, wash it well and cook it in a large saucepan. You shouldn’t need to add any additional water, just press the spinach down until it wilts. When the spinach has completely wilted down, strain off most of the liquid, then purée or finely chop it. If using frozen spinach, defrost it thoroughly and purée or finely chop it as for the fresh.

Add the spinach to the curry and stir it in thoroughly. Cook, uncovered, until the liquid has reduced down to a thick, greenflecked sauce. Serve the curry garnished with coriander and with flatbread or a portion of rice or cauliflower rice.

For more curry recipes from The Hairy Bikers try their recipes for chicken tikka masala or chicken jalfrezi, and for even more curries, sides and desserts visit our Indian recipe section.

The Hairy Dieters Make it Easy

THE HAIRY DIETERS MAKE IT EASY: Lose weight and keep it off the easy way by Si King & Dave Myers is published by Seven Dials in paperback at £16.99. Buy now.

Visit our healthy recipes section for more delicious healthy meal ideas

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.