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Lamb Saag Restaurant Style

Lamb Saag Restaurant Style is a traditional Indian Restaurant recipe for a classic dish of lamb in a curry gravy with greens (saag), typically spinach. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Saag Restaurant Style.

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesLamb RecipesIndian Recipes


Lamb Saag is a classic Indian dish of lamb in a spinach-based gravy. This is an Indian Restaurant (as in Restaurants in India) version of this classic curry.

Ingredients:

60g (2 cups) baby spinach, chopped
2-3 green chillies, chopped
A handful of coriander (cilantro) leaves
Water
2 tbsp oil
1 kg (2lb 3oz) lamb, cut into 2.5 cm (1 in) cubes
1 tbsp ghee
50g (1 cup) chopped onions
3 garlic cloves, peeled and minced
2.5cm (1-inch) piece of fresh ginger, peeled and minced
½ tsp ground turmeric (turmeric powder)
1 tbsp ground cumin (cumin powder)
1 tbsp ground coriander (coriander powder)
1 tsp paprika
½ tsp red chilli powder
50g (¼ cup) canned diced tomatoes (or 1 large tomato chopped)
1 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste
Chopped coriander (cilantro) leaves, to garnish

Method:

Bring a large saucepan of water to boil and add spinach leaves. Blanch then for about a minute. Drain the spinach in a colander and transfer to a bowl of cold water. Now transfer the spinach to a food processor, add the green chillies and coriander and process to a smooth paste (add a little water if needed). Scrape into a bowl and set aside.

Heat 1 tbsp oil in a large frying pan over high heat. Add lamb and cook, stirring occasionally, for 5 minutes, or until all sides are browned. Season with salt to taste then add 50ml (2 cups) of water. Cook, covered, for about 1 hour. Turn into a large bowl and set aside.

Reduce heat to medium-high and add 1 tbsp oil and 1 tbsp ghee to the pan. Add the onions and fry, stirring occasionally, for about 2-3 minutes, or until browned. Stir in the garlic and ginger and continue cooking, stirring, for 1 minute or until fragrant.

At this point add the ground turmeric, ground cumin, ground coriander, paprika and red chilli powder. Fry, stirring constantly, for 30 seconds then add the tomatoes and continue cooking, stirring occasionally, for 2 minutes or until the tomatoes have broken down and are mushy.

Add fried lamb, spinach puree, garam masala and dried fenugreek leaves. Adjust the seasoning as necessary.

Allow to heat through. Garnish with more coriander (cilantro) leaves and serve.