Lamb Saag

This soul-warming Indian lamb saag combines perfectly spiced tender lamb with wilted spinach in a rich, aromatic curry that's pure comfort food. The blend of whole spices, fresh herbs, and creamy yogurt creates a dish that's both hearty and deeply satisfying - perfect for cozy dinners and special occasions alike.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1 kg boneless lamb cubed
1 long green chili seeds removed and finely chopped
3 garlic cloves chopped
2 cm fresh ginger grated
3 tablespoons oil
2 onions chopped
1 bunch English spinach de-stalked and finely shredded
1/3 cup plain yogurt
1 tablespoon fresh coriander chopped

Whole Spices:

1 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 cinnamon stick
6 cardamom pods

Ground Spices:

2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
2 bay leaves
1/2 teaspoon salt

Other:

- 2 cups beef stock

Instructions

Remove seeds and white membrane from the chili and chop finely. Set aside with garlic and ginger.
Heat 2 tablespoons oil in a frying pan and brown the lamb in batches. Drain on paper towel.
In a dry frying pan, combine fenugreek seeds, cumin seeds, mustard seeds, cinnamon stick, and cardamom pods. Cook for 1 minute or until seeds start to pop. Set aside.
Heat remaining oil and cook onions until softened, 3-4 minutes, then add the roasted whole spices.
Add garlic, ginger, chili, turmeric, ground cumin, chili powder, ground coriander, and bay leaves to the onion mixture. Cook for 1 minute.
Add browned lamb and beef stock. Bring to boil, then reduce heat to low and cook covered for 1 hour 15 minutes, stirring occasionally.
Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
Stir in fresh coriander and yogurt. Discard cinnamon stick and bay leaves before serving.

Notes

Brown the lamb in small batches to guarantee proper searing and prevent overcrowding the pan.

Toast the whole spices until fragrant to release maximum flavor - watch carefully to prevent burning.

Use fresh spinach for best results, but frozen spinach can be substituted if thawed and drained well.

Add yogurt gradually and off the heat to prevent curdling, stirring constantly.

For extra heat, leave some seeds in the green chili or add an extra 1/2 teaspoon chili powder.

The dish tastes even better the next day as flavors continue to develop.

Substitute lamb with beef chuck or goat meat for variation.

Nutrition