Lamb Saag (Authentic Indian Lamb & Spinach Curry)
Lamb Saag is a traditional Indian dish that combines tender lamb pieces with richly spiced pureed spinach, creating a comforting and flavorful curry that beautifully balances earthiness and warmth.
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Ingredients
- 600 gramslamb shoulder or leg, boneless and cut into 1-inch cubes
- 500 gramsfresh spinach leaves, washed and chopped
- 1 mediumonion, finely chopped
- 1 mediumtomato, finely chopped
- 2 tablespoonsginger-garlic paste
- 1 smallgreen chili, finely chopped
optional, adjust heat to preference
- 3 tablespoonsvegetable oil or ghee
- 1 teaspooncumin seeds
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 2 teaspoonsground coriander
- 1 teaspoongaram masala
- 1 ½ teaspoonssalt
adjust to taste
- 250 milliliterswater or lamb broth
- 1 tablespoonfresh lemon juice
- 2 tablespoonsfresh coriander leaves, chopped
for garnish
Instructions
Blanch the chopped spinach in boiling water for 2 minutes, drain immediately, and plunge into cold water to stop cooking. Drain again and blend into a coarse puree. Set aside.
Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
Add the finely chopped onion and cook for 6–8 minutes until golden brown, stirring occasionally.
Mix in the ginger-garlic paste and green chili; sauté for 2 minutes until raw smell disappears.
Add the chopped tomato and cook for 5–7 minutes until soft and oil starts to separate.
Stir in turmeric, red chili powder, ground coriander, and salt. Cook the spices for 1–2 minutes.
Add the lamb pieces and brown them on all sides for about 8–10 minutes, stirring frequently.
Pour in water or lamb broth, bring to a simmer, cover, and cook on low heat for 60 minutes or until lamb is tender.
Add the spinach puree to the cooked lamb, stir well to combine, and cook uncovered for another 10–15 minutes to allow flavors to meld and excess liquid to evaporate.
Sprinkle garam masala, stir, and cook for 2 more minutes. Adjust salt if needed.
Turn off heat, stir in fresh lemon juice, and garnish with chopped coriander leaves before serving.
