Lamb saag with rice on a plate.
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5 from 2 votes

lamb saag

Make lamb saag just like they do in restaurants.
Prep Time15 mins
Cook Time10 mins
Pre-cooking the lamb1 hr 15 mins
Total Time25 mins
Course: Main
Cuisine: Indian
Keyword: lamb saag
Servings: 2
Calories: 402kcal
Author: romain | glebekitchen

Ingredients

pre-cook the lamb

  • 12 oz boneless lamb stew
  • 2 tsp curry powder or Indian restaurant spice mix
  • 1 tsp salt
  • chicken stock enough to fully submerge the lamb

The spice mix

  • 2 tsp Indian restaurant spice mix - recipe link below
  • 1 tsp kashmiri chili powder
  • 1 tsp kasoor methi - dried fenugreek leaves
  • 1/2 tsp garam masala
  • 1/2 tsp kosher salt

lamb saag

  • 3 tbsp vegetable oil
  • 2 tbsp onion - finely diced
  • 2 tbsp green chili - seeded and finely diced
  • 3 tbsp cilantro leaves and stems - finely diced
  • 4 oz frozen spinach - the finely diced stuff
  • 1 tbsp garlic ginger paste - recipe link below
  • 15 oz curry base - recipe link below
  • 1/2 tbsp tomato paste - plus enough water to get to the consistency of passata
  • 1/6 lemon - juiced
  • all of the spice mix
  • the pre-cooked lamb

Instructions

The spice mix

  • Combine all the spice mix ingredients. Set aside.

Pre-cook the lamb

  • Add the lamb, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer. 
  • Cook until the lamb is tender. This takes as long as it takes. Once you can insert a fork into the lamb without resistance it's ready.
  • Drain the lamb and set aside. If you want, keep the stock. It makes a great addition to any home style lamb curry.

The lamb saag

  • Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
  • Thaw the spinach. Drain it well.
  • Heat a skillet over medium heat.
  • Add the oil. When it shimmers add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
  • Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
  • Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
  • Add the diluted tomato paste and cilantro. Stir to combine and cook for about a minute.
  • Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
  • Add another 6 oz of curry base. Stir to combine and cook until it craters.
  • Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the lamb and spinach and stir to mix. Simmer for about 5 minutes. If the curry gets too dry add a bit more curry base.
  • Add the fresh lemon juice. Stir to combine. Serve. Enjoy!

Notes

The recipe for indian restaurant spice mix is here
The recipe for garlic ginger paste is here.
The recipe for curry base is here.
If you haven't read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.

Nutrition

Serving: 2g | Calories: 402kcal | Carbohydrates: 14g | Protein: 24g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 1561mg | Potassium: 731mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7110IU | Vitamin C: 11.3mg | Calcium: 96mg | Iron: 4.2mg