Lamb Saag

Indulge in the rich, aromatic flavors of Lamb Saag, an iconic Indian curry made with tender, slow-cooked lamb and nutrient-packed spinach in a vibrant, spiced sauce. This hearty dish combines succulent cubes of boneless lamb shoulder with a fragrant blend of garlic, ginger, and warm spices like cumin, coriander, and turmeric, simmered to perfection in a luscious tomato-based gravy. Blanched and pureed spinach adds a creamy, earthy depth, while a hint of garam masala, fresh cilantro, and a squeeze of lemon juice elevate the flavor profile. Ideal for cozy weeknight dinners or special gatherings, Lamb Saag pairs beautifully with steamed basmati rice or fluffy naan, creating a comforting and satisfying meal. Perfect for fans of Indian cuisine, this recipe is a must-try for bringing authentic restaurant-style flavors right to your table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of ghee or vegetable oil in a large pan over medium-high heat.

Step 2

Add the lamb cubes and brown them on all sides. Remove the lamb from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of ghee or oil. Reduce the heat to medium.

Step 4

Add the chopped onion and sauté for 5-7 minutes until they are golden brown.

Step 5

Stir in the minced garlic, minced ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.

Step 6

Add ground cumin, ground coriander, and turmeric powder to the pan. Stir well to coat the onion mixture with spices.

Step 7

Return the browned lamb to the pan. Add the pureed tomatoes, water, and salt. Stir well to combine.

Step 8

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.

Step 9

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.

Step 10

Puree the blanched spinach in a blender or food processor until smooth.

Step 11

Once the lamb is cooked, add the spinach puree to the pan and stir to combine.

Step 12

Cook uncovered for an additional 10 minutes, allowing the flavors to meld together.

Step 13

Stir in the garam masala and cook for another minute.

Step 14

Finish by adding lemon juice and chopped cilantro, stirring well.

Step 15

Serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1844.7g)

Amount per serving	% Daily Value*
Calories	2020.2

Total Fat 146.4g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 482.5mg	0%
Sodium 3938.7mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 22.6g	0%
Total Sugars 31.1g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 696.4mg	0%
Iron 29.3mg	0%
Potassium 5915.6mg	0%

*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.

Source of Calories

Fat: 62.7%

Protein: 21.8%

Carbs: 15.6%