Lamb Saag
Experience the rich, aromatic flavors of Lamb Saag, a classic Indian curry that combines tender, slow-cooked lamb with the vibrant goodness of spinach. This hearty dish starts with succulent pieces of boneless lamb shoulder, perfectly browned to seal in their juices, then gently simmered in a fragrant blend of warming spices like cumin, coriander, turmeric, and garam masala. The star ingredient, fresh spinach, is blanched and pureed to create a silky, nutrient-packed green sauce that envelops the lamb in its earthy, vibrant essence. Finished with a pop of fresh cilantro and a hint of zesty lemon juice, Lamb Saag is the ultimate one-pot comfort food. Pair it with steamed basmati rice or warm naan bread for a wholesome and satisfying meal that’s both nourishing and incredibly flavorful. Perfect for a family dinner or weekend indulgence, this dish is an essential recipe for anyone who loves authentic Indian cuisine!
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder, cubed
- 400 g fresh spinach leaves
- 3 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 green chilies, chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp garam masala
- 400 g canned tomatoes, pureed
- 1 cup water
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
Heat 2 tablespoons of ghee or vegetable oil in a large pan over medium-high heat.
Add the lamb cubes and brown them on all sides. Remove the lamb from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of ghee or oil. Reduce the heat to medium.
Add the chopped onion and sauté for 5-7 minutes until they are golden brown.
Stir in the minced garlic, minced ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
Add ground cumin, ground coriander, and turmeric powder to the pan. Stir well to coat the onion mixture with spices.
Return the browned lamb to the pan. Add the pureed tomatoes, water, and salt. Stir well to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover the pan with a lid, and let it cook for 60 minutes, stirring occasionally, until the lamb is tender.
While the lamb is cooking, blanch the spinach leaves in boiling water for 2 minutes. Drain and rinse them under cold water to stop cooking.
Puree the blanched spinach in a blender or food processor until smooth.
Once the lamb is cooked, add the spinach puree to the pan and stir to combine.
Cook uncovered for an additional 10 minutes, allowing the flavors to meld together.
Stir in the garam masala and cook for another minute.
Finish by adding lemon juice and chopped cilantro, stirring well.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
