Recipe
Lamb Saag
Tender lamb simmered in a thick, intensely savoury spinach sauce with warm spices, tomato and a fresh lemon finish.
Ingredients
Method
15 mins prep75 mins cook90 mins total
Heat the oil or ghee in a heavy saucepan. Brown the lamb in batches, then transfer it to a plate.
Add the onions to the pan and cook over medium heat for 8-10 minutes until deeply golden.
Stir in the garlic, ginger and green chilli and fry for 1 minute.
Add the cumin, coriander, turmeric, garam masala and chilli powder. Stir for about 30 seconds until fragrant.
Add the tomato purée and chopped tomatoes. Cook for 4-5 minutes until the mixture has thickened.
Return the lamb to the pan and pour in the stock. Cover and simmer gently for 50-60 minutes until the lamb is tender.
Wilt the spinach separately with a splash of water, then blend it until reasonably smooth.
Stir the spinach into the lamb with the salt and sugar. Simmer uncovered for 10-15 minutes until the sauce is rich and thick.
Stir through the yoghurt if using, then finish with a squeeze of lemon. Serve with rumali roti, rice or another Indian bread.
Notes
Keep the spinach sauce thick and intensely savoury rather than adding too much water and making a soup-like curry.
Lamb shoulder gives the best texture after the long, gentle simmer. Double cream can replace the yoghurt if preferred.
Serve with sliced onion, fresh coriander and lemon alongside rumali roti.
About this recipe
This lamb saag is a rich, warming curry built around tender diced lamb, golden onions and a generous mix of cumin, coriander, turmeric and garam masala. Spinach is blended into the sauce so it clings to the meat rather than turning the dish watery.
Serve it with rumali roti, rice or another favourite Indian bread. The lamb benefits from a gentle simmer, while the final lemon squeeze keeps the sauce balanced and bright.
