Lamb saag. Featuring the rich aromatic flavors of Indian cuisine, this spinach loaded lamb curry makes it easier to increase your veggie intake. This restaurant version of the recipe brings you an unforgettable culinary experience with the deliciously tender lamb in lip smacking spinach sauce. Tasty, flavorful and full of authentic Indian flavors!
This lamb saag is all about succulent, tender lamb cooked in rich green spinach sauce. Trust me, it’s an unbelievably delicious combo. Honestly, there are so many reasons to love this comforting curry. Where to even begin? The lamb, spinach sauce, spices - it’s a heavenly combination of all things good.
How To Make Lamb Saag
Start with browning the little pieces of lamb and then cooking them in water until super tender and delicious. Now, heat ghee and oil in a frying pan. Stir fry some chopped onions followed by ginger and garlic. Add in ground spices - turmeric, cumin, coriander, paprika, red chili powder - and give it a quick stir fry. You will also need to add some tomatoes to bring in that richness to the sauce. Finally, add in spinach purée and cooked lamb. A final touch of garam masala and dried fenugreek leaves elevates this lamb saag to the next level.
Absolutely delicious and authentic lamb curry to sizzle your taste buds!
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Lamb Saag - Restaurant Style | Video
Ingredients
- 2 cups baby spinach or English spinach chopped
- 2-3 green chilies chopped
- A handful of coriander cilantro leaves
- Water
- 2 tablespoons oil
- 1 kg lamb cut into 2.5 cm cubes (I used boneless lamb leg roast)
- 1 tablespoon ghee
- 1 cup chopped onions
- 3 garlic cloves peeled and minced
- 1- inch fresh ginger peeled and minced
- ½ teaspoon ground turmeric turmeric powder
- 1 tablespoon ground cumin cumin powder
- 1 tablespoon ground coriander coriander powder
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- ¼ cup canned diced tomatoes or 1 large tomato chopped
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi dried fenugreek leaves
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Bring a large saucepan of water to boil. Add spinach leaves. Let it blanch for about a minute. Remove spinach from water and transfer to a bowl of cold water.
- To make the spinach puree, place cooled spinach leaves, green chilies and coriander (cilantro) leaves in a food processor and grind to a smooth puree. Set aside.
- Heat 1 tablespoon oil in a large frying pan over high heat.
- Add lamb. Cook, stirring, for 5 minutes or until all sides are browned. Season with salt.
- Add 2 cups water. Cook, covered, for about 1 hour. Remove from pan. Set aside.
- Reduce heat to medium-high and add 1 tablespoon oil and 1 tablespoon ghee to the pan.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic and ginger. Saute, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, paprika and red chili powder. Saute, stirring, for 30 seconds.
- Add tomatoes. Cook, stirring occasionally, for 2 minutes or until the tomatoes are mushy.
- Add fried lamb, spinach puree, garam masala and kasuri methi (dried fenugreek leaves). Season with salt.
- Heat through. Garnish with more coriander (cilantro) leaves if you like.
Video
Nutrition
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Bernadette says
Delicious and definitely restaurant style. I have tried many Saag recipe's over the years and this is the one!!
I used chicken instead of lamb and didn't boil for an hour. Just browned and added back in. I also used 2 green chillies, but they were the hot ones, so really packed a punch.
Thank you
riceveggi says
I used this recipe instead I subbed beef for lamb and added microwaved potatoes as well. I used 450g spinach and it was the best saag curry I've ever had! i added 1/2tsp more garam masala to compensate the increased amount of spinach. This is our second time trying your recipe (after beef curry) and so far both have been a hit! I can't wait to try out more recipes. Thank you for sharing
Sherry says
5) Add 2 cups water. Cook, covered, for about 1 hour. Remove from pan. Set aside.
6) Reduce heat to medium-high and add 1 tablespoon oil and 1 tablespoon ghee to the pan.
^ This does not say if the remaining water is drained, evaporated, or left in the pan for step 6. Looking to make this and want to get it right.
Rose Mary George says
Hi Sherry, Reserve leftover water alongside cooked lamb, and add this to sauce later in the cooking process.
Richard says
Incredible recipe. The sauce was delicious and the lamb was so tender after cooking in the water sauce for 1 hour. The best lamb saag I have tried by far.
Saul says
What temp do I cook the lamb at?
Rose Mary George says
medium-high heat over stovetop
Roni says
Hi! This recipe looks great and I plan to make it this week! I’m just wondering if you have any suggestions — I bought stew lamb chunks that have the bone still. Any modifications you’d make to the recipe that you’d be willing to share would be helpful!
Rose Mary George says
Follow the recipe but increase the cooking time.