Goat Saag


I finally did it. A saag recipe that tastes better than anything I can find locally, and I will settle for second best when I cannot make it to Logans Tandoori Oven.

Goat Saag

1 lb goat meat
5 oz spinach
1/2 lb mustard greens
1 c cherry tomatoes
1/2 onion
1 jalapeño
1/4 c cashews
1 T butter
1/2 t each of cumin seed, ground coriander, and paprika
1/4 t ground cardamom
1/4 t tumeric
1/8 t ground cinnamon
2 cloves of garlic
1 1/2 t fresh grated ginger
Salt and pepper
1/2 c buttermilk
Cilantro for garnish

Heat a dutch oven on medium high, place herbs in and “burn” the herbs and butter for 2-3 minutes. Add cashews, finger, onions and garlic cook an additional 1-2 minutes. Add meat, chopped spinach, tomatoes, a cup of water. Cook, covered, on low for 1-2 hours. Remove goat and puree the rest of the saag. Return to dutch oven, and add buttermilk. Continue cooking on low for 2-3 hours. Meat should fall apart and be tender. If mixture gets too thick add more water and cook down.

Serve with basamati rice and naan.


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