Lamb Saag (Saagwala) Recipe - Lamb and Spinach Curry

Lamb saag or saagwala (lamb and spinach curry) served with naan bread and fresh coriander.

Lamb Saag (Saagwala) Recipe - Lamb and Spinach Curry

An Indian lamb and spinach curry is known as a saag or saagwala and they are one of my favourite curries to order in restaurants, but they are also easy to make at home and my recipe results is beautifully tender lamb in a medium spiced gravy.

Course Main Course

Cuisine Anglo Indian

Keyword lamb and spinach curry, lamb saag, lamb saag gosht, lamb saagwala

Prep Time 5

Cook Time 2 20

Total Time 2 25

Servings Servings

Calories 846kcal

Author Brian Jones

Ingredients

400 g Diced Lamb Shoulder 14oz
1 Medium-Large Red Onion 150g
6 Garlic Cloves
1 Green Finger Chilli Pepper
5 cm Cinnamon Bark 2" Piece
1 tablespoon Coriander Powder
1½ tablespoon Kashmiri Chili Powder
½ teaspoon Turmeric
½ teaspoon Amchoor
2 teaspoon Garam Masala
250 ml Water 1 Cup
100 g Tomato Passata ⅓ Cup
½ teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Dark Brown Sugar
250 g Spinach 8-10 Cups
15 g Ginger ½ of a Thumb-Sized Piece
1 tablespoon Dried Fenugreek
3 tablespoon Ghee

Instructions

Cut the onion in half, peel it and roughly chop it, then throw it into a mini blender.
Bash the garlic cloves with the side of a knife, remove the papery skins, add them to the blender with 2-3 tablespoons of water and blend them to a smooth paste.
Remove the stem from the chilli pepper and cut it in half.
Heat a 24cm or 10" saucepan over a high heat and add half of the ghee, the slit green chilli pepper and the cinnamon bark, stir and cook for 30 seconds.
Add the onion and garlic puree and cook for 2-3 minutes to drive off the water, then reduce the heat to medium and cook for 7-8 more minutes until golden brown, stirring occasionally.
Add in the ground coriander, Kashmiri chilli powder, turmeric, amchoor and garam masala and stir for 30 seconds.
Pour in the tomato passata and 250ml (1 cup) of water and cook for 5 minutes over a medium heat.
Add the lamb to the pan with the brown sugar, salt and pepper, stir, add a lid, and cook for 90 minutes over a low heat.
Remove the lid, turn the heat up to medium-high and reduce the curry for 5-7 minutes.
Add the spinach, yes there is a lot, don't worry it will cook down. Then return the lid and cook until the spinach has wilted, this will take 3-4 minutes.
Whilst the spinach is wilting peel and grate the ginger.
When the spinach has wilted, remove the lid, add the remaining ghee and freshly grated ginger, and crush in the dried fenugreek leaves, then, stir and cook for 5 more minutes or until the curry thickens a little.

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