Lamb Saag
Ingredients
- 3 garlic cloves, peeled
- 1 thumb-sized piece of ginger, about 25g, peeled and roughly chopped
- 2 green chilies, roughly chopped
- 1 large onion, roughly chopped
- 2 tablespoons oil, for frying
- 2 pounds lamb shoulder, trimmed and cut into 3cm chunks
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon turmeric
- 2 cardamom pods, squashed
- 4 large tomatoes, quartered
- 2 cups lamb stock
- 8 ounces baby spinach, roughly chopped
- 1 small pack coriander, roughly chopped
- Naan breads or rice, to serve
Instructions
Make the Onion Puree: Put the garlic, ginger, chilies, and onion into a small food processor and blend to a puree, adding 1 tablespoon water if needed to help it move.
Brown the Lamb: Heat 1½ tablespoons oil in a large flameproof casserole or saute pan. Brown the lamb all over in two batches, then lift it onto a plate and set aside.
Bloom the Spices: Add the remaining oil to the same pan. Fry the coriander, cumin, turmeric, and cardamom for 2 minutes, adding a splash of water if the spices start to catch.
Cook the Puree: Add the onion puree to the pan and cook for 2 minutes, stirring so the aromatics pick up the spices and browned bits from the lamb.
Simmer the Lamb: Add the lamb back to the pan along with the tomatoes and lamb stock. Stir, cover, and cook for 45 minutes.
Add the Spinach: Stir in the chopped spinach, then cook for another 45 minutes or until the lamb is tender. If the sauce looks thin, remove the lid for the last 20 minutes of cooking to reduce it.
Finish and Serve: Scatter the chopped coriander over the top and serve the lamb saag with warm naan or rice.
A Slow-Simmered Spinach Curry
Lamb Saag is all about building flavor in layers. Browning the lamb first gives the sauce a deeper, more savory base, while the toasted coriander and cumin add warmth before the onion, garlic, ginger, and chilies go in. Once the tomatoes and stock are added, the lamb has time to soften and the sauce becomes rich enough to coat every piece.
The spinach is added partway through so it cooks down into the sauce without losing all of its color and texture. By the end, the curry should be thick, earthy, and fragrant, with tender lamb and a deep green sauce that feels hearty without being heavy.
Serving Ideas
Serve Lamb Saag with warm naan for scooping up the sauce, or spoon it over basmati rice for a more filling dinner. A little plain yogurt or raita on the side is especially good if your chilies are spicy, and a quick cucumber salad adds freshness next to the rich lamb.
For a larger spread, pair it with roasted cauliflower, dal, mango chutney, or a simple tomato and onion salad. The curry also works well as part of a shared meal because the sauce stays warm and generous, and the flavors only deepen as it sits.
Variations
For a milder version, remove the seeds from the green chilies or use only one. For more heat, add another chili or finish the curry with a pinch of cayenne. You can also stir in a spoonful of plain yogurt or cream at the end for a softer, richer sauce.
Lamb shoulder is ideal because it becomes tender during the long simmer, but boneless lamb stew meat can work as well. If you want a greener, more herbaceous version, add extra spinach or a handful of chopped cilantro stems along with the onion puree.
Make-Ahead and Storage
Like many curries, Lamb Saag is even better after a rest. Make it a day ahead, cool it, and refrigerate it overnight so the spices have time to settle into the sauce. Reheat gently on the stovetop, adding a splash of stock or water if it has thickened too much.
Leftovers keep well in the refrigerator for a few days and can also be frozen. When reheating from frozen, thaw overnight in the refrigerator if possible, then warm slowly so the lamb stays tender and the sauce does not scorch.
