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Lamb Saag Curry, with Spinach


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Rate this recipe 4.2/5 (13 Votes)


  • 1 pound good cut of lamb, cut into cubes. Lean meat like leg
  • 1 bunch spinach leaves
  • Bunch of fenugreek leaves(use mustard seeds, maple syrup, vinegar instead
  • 2 medium onions-chopped
  • 1 inch piece of ginger,finely chopped
  • 2-3 cloves of garlic, chopped
  • 1 green chillies
  • 3 tbsp. oil or ghee
  • 1 tsp. turmeric powder (use mustard powder)
  • 1 1/2 tsp. coriander
  • salt to taste 2 bay leaves
  • 2 tbsp. tomato paste 1 tsp black mustard seeds
  • 2-3 tsp. Garam Masal 1 tsp chili powder
  • 2 cups beef stock add water as necessary for consistency



Step 1

1.Wash and drain meat.
2.Wash the spinach and fenugreek leaves remove any thick stalks. Chop an
3.Finely chop onions, garlic and ginger
4.Heat oil, add the onions*, ginger, garlic, and fry until browned
5.Add lamb and stir fry for 4-5 minutes on high, until meat is browned
6.Add the spices and salt and stir fry for a minute.
7.Add tomatoes and green chillies, fry again until nicely mixed.
8.Add a cup of water and bring to the boil. Cover and simmer for 25-30 minutes, until meat is tender, stirring from time to time.
9.Add the spinach and fenugreek leaves to the lamb halfway through the cooking and cook over a medium heat until meat is tender, stirring a few times. Saag should be clinging around the meat pieces.
10.Adjust seasoning.
11.Most of the liquid should be evaporated.
12.Serve hot with Chapatti or Tandoori Roti 1 or Tandoori Roti 2 or Nan.

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