Lamb Saag

Submitted by MJ McSweeney

Lamb Saag

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Serving: 4
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins

Ingredients
 

  • 900g lamb shoulder or leg cut into one inch pieces
  • 3 tablespoons ghee/vegetable oil
  • 2 large onions - finely chopped
  • 2 tablespoons garlic paste (about 6 large cloves of garlic mashed to a paste with a little water.)
  • 1 tablespoon ginger paste (3 inches ginger - grated and mashed to a paste with a little water.)
  • 1 tin of chopped tomatoes (420g)
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon garam masala
  • 250g - about two large handfuls of baby spinach leaves (or frozen)
  • 3 fresh green chillies
  • 1 bunch fresh coriander leaves
  • 2 tablespoons plain yogurt
  • salt and pepper to taste

Instructions
 

  • Place all of the spinach, chillies, and coriander in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
  • Now heat the ghee/oil in a wok or large frying pan over medium heat.
  • When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
  • Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
  • Pour in the cumin, coriander powder, garam masala and red chilli powder and stir to combine.
  • Remove the fried onions from the pan and blend until smooth with the tomatoes.
  • Pour the onion sauce back into the pan and add the lamb pieces.
  • Cook for about 4 hours on Low until the meat is nice and tender.
  • To finish, add the spinach puree you made earlier and stir it into the red curry.
  • Heat until warm, check for seasoning and add the salt and pepper to taste.
  • Just before serving, add the yogurt one tablespoon at a time stirring it into curry.
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9 thoughts on “Lamb Saag”

  1. I used chicken instead of lamb and sour cream instead of yoghurt and it was beautiful. Thank you for the recipe 🙂

  2. Really nice. I gave it a bit longer in the slow cooker, 6 hours. Also next time i will add more spinach but slightly less blended at the end. I found the spinach flavour ever so slightly lost in the dish with the tomato taking over. Enjoyed it no end however.

  3. Really good recipe. The only thing I would change next time is not to blitz the spinach as it tends to dissolve too much. I think just let it wilt down at the end and then stir in.

  4. I prepared the dish in a Chinese Wok and then transferred the lot to an electric slow cooker for several hours. Mmmmmm.!
    The next time, however, I’ll add an extra green chilli

  5. A perennial favourite from Indian restaurants, we are cooking this at home for the second time. We use silver beet which has more texture, half blended and half put in the slow cooker about 30-45 minutes before serving. Delicious, and works out to be very inexpensive for such a great dish.

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