Name: Lamb Saag Curry
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 kg Lamb Shoulder; 500 g Left over Saag; 4 tbsp Olive Oil; 300 g Roughly Chopped Onions; 50 g Chopped Ginger; 50 g Chopped Garlic; 3 Birdseye Chilli finely chopped; 3 Chopped Tomatoes; 2 tbsp Greek Yogurt; 1.50 tsp Garam Masala; 1.50 tsp Garam Masala to be added right at the end; 1 tsp Kashmiri Chilli Powder; 1 tsp Cumin Seeds (roughly ground in pestle & mortar); 1 tsp Coriander Seeds (roughly ground in pestle & mortar); 1.50 tbsp Fenugreek leaves (Kasoori Methi); 100 ml Boiling Water if needed. I didn’t add any on this occasion as I wanted a thick sauce clinging to the lamb.; Handful of chopped Coriander

AuthorKulli SinghCategoryIndianDifficultyBeginner

This is a popular dish especially in Northern Indian. Tender pieces of lamb cooked with saag (spinach).

You may have seen this on the menu as Palak Gosht or Saag Gosht.

However, for those of you that have been following me for a while know that I could give two hoots about restaurant style curries.

Home cooked food is where my heart lies.

So come with me and let me show you my take on this wholesome comforting curry that will leave the entire family wanting more.

Yields1 Serving

Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

1 kg Lamb Shoulder

500 g Left over Saag

4 tbsp Olive Oil

300 g Roughly Chopped Onions

50 g Chopped Ginger

50 g Chopped Garlic

3 Birdseye Chilli finely chopped

3 Chopped Tomatoes

2 tbsp Greek Yogurt

1.50 tsp Garam Masala

1.50 tsp Garam Masala to be added right at the end

1 tsp Kashmiri Chilli Powder

1 tsp Cumin Seeds (roughly ground in pestle & mortar)

1 tsp Coriander Seeds (roughly ground in pestle & mortar)

1.50 tbsp Fenugreek leaves (Kasoori Methi)

100 ml Boiling Water if needed. I didn’t add any on this occasion as I wanted a thick sauce clinging to the lamb.

Handful of chopped Coriander

Method

I can’t even begin to explain how easy and fuss free this amazing curry is.

Leave the water and coriander to a side and place everything else into your pan and mix ensuring everything is nicely mixed.

Cover and place on a low heat and allow to gently heat abs summer away for 1 hour 30 minutes.

Every 15 to 20 minutes lift the lid and give it a stir.

I assure you, the aroma from all combined spices, lamb and saag will have you checking the pan over and over again. It’s insanely delicious.

It’s the final 20 minutes you really need to keep your eye on the curry and prevent it from sticking to the bottom. Stir stir and stir. This is where the fry process comes in and and you will see that the sauce is also becoming thicker. Don’t worry, it’s normal.

If you want a thick rich sauce then that’s fine.

If you’re wanting more sauce, then add 100ml boiling water right at the end, mix and check if you’re happy with the consistency.

Add your coriander and you’re ready to serve.

Ingredients