Comforting Lamb Saag Recipe
Lamb isn't typically the cheapest of meats, so by default, it's not as commonly used as its beef or chicken counterparts. If you do choose to splurge on lamb, you will want to make sure that the dish you create with it is well worth the cost, and this lamb saag recipe certainly delivers on that front. Created by Tasting Table recipe developer Jennine Rye, this comforting lamb saag recipe is absolutely packed full of flavor. Chunks of lamb shoulder are browned and then stewed in a highly fragrant mixture of spices and vegetables, until the lamb is so wonderfully tender and succulent it could be cut with a spoon.
If you enjoy the Indian cuisine, and love the rich, earthy taste of lamb, this recipe is for you. We promise that this dish is straightforward and simple; it just requires a little patience. A real treat on a plate, read on to find out how you can make this comforting lamb saag dish at home.
Gather the ingredients for this comforting lamb saag
To make this comforting lamb saag recipe, first you will need to gather the ingredients. For the curry paste, you will want an onion, ghee, green chilies, garlic cloves, and ginger puree. To build the lamb stew, you will want lamb shoulder, a little more ghee, salt and pepper, ground cumin, ground coriander, garam masala, turmeric, lamb stock, chopped tomatoes, fresh spinach, and cilantro.
Make the curry paste
If you've ever made a curry before, you'll know that the curry paste is a vital part of the process to create a dish that is packed full of flavor. Although these can often be bought in the supermarket, making your own at home allows you to really bring your curry to life by using the freshest ingredients in exactly the right quantities for your dish.
To prepare the curry paste, first you will want to fry the onions. Add them to a pan and then proceed to fry the sliced onions until they are browning. Remove these from the pan and add them to a food processor along with green chiles, chopped garlic, ginger, and a 1 to 2 tablespoons of water. Then blend the ingredients together until a thick, fragrant paste is formed. It really is as simple as that!
Brown the lamb
You will want to make sure to use the right kind of cut of lamb for this recipe. Using the wrong cut could mean dry, tasteless, or tough meat, but using the right cut will result in melt-in-the-mouth tender and succulent lamb that imparts its wonderfully rich flavor throughout the dish. The best lamb cuts for stews are the cuts that contain fats and connective tissues, such as the shoulder, neck, or shank. Packed full of flavor, these cuts need a good amount of time to cook and properly break down, but the waiting time is more than worth it.
To make the most of your lamb, it is also important to brown it first, to further bring out its delicious flavor. To do this, melt some ghee in a large pan, and when it is sizzling hot, add the chopped lamb along with a healthy pinch of salt and pepper. Proceed to fry the lamb until it is browned on all sides.
Stew the lamb
Once the lamb is beautifully browned, it is time to add the spices to the pan. Add the cumin, coriander, garam masala, and turmeric and then cook the lamb in these spices for a minute or 2 to bring out their flavors. Add the curry paste to the pan and cook for a few minutes longer to help the flavors develop, before adding the chopped tomatoes and the lamb stock to the pan.
Then, leave the contents of the pan to gently simmer for at least 1 hour. Keep an eye on the mixture, it is important to make sure that it doesn't get too dry; if it does, add a little water to the pan. The stew will be ready when the lamb is tender and the liquid has reduced and thickened.
Add the spinach
Once the lamb is beautifully soft it is time to add the spinach to the pan, along with some of the cilantro. Allow the spinach to wilt and then mix it into the lamb curry, then proceed to cook everything for 5 more minutes. Your comforting lamb saag is now ready to be served, with the remaining cilantro sprinkled on the top.
We recommend enjoying it this meal with classic side dishes basmati rice, naan bread, popadoms, and mango chutney are all delicious accompaniments to this spicy curry. Any leftovers should be stored in an airtight container in the fridge, and used within three days.
- 3 tablespoons ghee, divided
- 1 large onion, sliced
- 2 green chiles, chopped
- 3 garlic cloves, chopped
- 1 ½ tablespoons ginger puree
- 2 pounds lamb shoulder, cubed
- salt, to taste
- pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 2 cups lamb stock
- 1 (14-ounce) can chopped tomatoes
- ½ pound fresh spinach
- ½ cup fresh cilantro, divided
- Heat a large, deep pan over medium-high heat. Add 1 ½ tablespoons of ghee, then add the sliced onions to the pan and fry until they are browning. Remove the onions from the pan.
- Add the browned onion, chopped green chiles, chopped garlic, and the ginger puree to a food processor, along with 1-2 tablespoons of water. Blend everything together to form a paste.
- In the same pan, add the remaining ghee and the cubed lamb. Season it well with salt and pepper, and then brown it all over.
- Add the ground cumin, ground coriander, garam masala, and the turmeric to the pan and fry the lamb in the spices for 1-2 minutes.
- Add the curry paste to the pan and cook everything together for 1-2 minutes.
- Add the lamb stock and the chopped tomatoes to the pan and then let everything simmer for 1 hour, until the lamb is tender and the sauce has reduced and thickened.
- Add the spinach to the pan, along with roughly half of the cilantro, and cook until wilted.
- Serve the lamb saag as desired, with the remaining cilantro sprinkled on top.
| Calories per Serving | 511 |
| Total Fat | 39.4 g |
| Saturated Fat | 18.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 125.2 mg |
| Total Carbohydrates | 10.7 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 4.2 g |
| Sodium | 902.9 mg |
| Protein | 29.3 g |
