Saag Lamb

    Saag Lamb, or spinach lamb is a traditional dish eaten in India and Pakistan with roti or rice. It is pureed spinach
    cooked with marinated lamb and whole spices.

    Serves 6:
    Preparation time: 1 hour 30 minutes


    Ingredients:
  • Lamb, cut into cubes – 500 gm
  • Cumin Powder – 2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Red chillie Powder – 1 teaspoon (or as per taste.)
  • Salt – 1 teaspoon or as per taste (or as per taste.)
  • Yoghurt, beaten – 5 tablespoon
  • Spinach, fresh – 1 kg
  • Oil – 8 tablespoon
  • Black Peppercorns – 4
  • Bay Leaves - 3
  • Cloves – 6
  • Cardamom – 6
  • Onions, finely chopped – 2 large
  • Garlic paste/grated – 2 tablespoon
  • Ginger paste/grated – 2 tablespoon
  • Garam Masala – 1 teaspoon


    Method:
  • Marinate lamb cubes with the first six ingredients i.e. cumin powder, turmeric powder, coriander powder, chillie
    powder, 1 teaspoon salt and yoghurt. Allow to marinate for a few hours if possible.

  • Heat 6 tablespoon oil in a pan. When hot, add the marinated lamb pieces and fry well for 10 minutes over medium
    heat. Stir occasionally to avoid burning.

  • Cover the lid and allow to cook over low heat for another 5 minutes. Remove from heat and keep aside.

  • Add 2 tablespoon oil to the same pan and let it heat. When hot, add the peppercorns, bay leaves, cloves and
    cardamom. Stir for about 30 seconds.

  • Add the onions and fry until slightly brown. Then add the garlic and ginger paste. Let it fry together for 2 minutes.
    Keep stirring to avoid burning and keep heat on medium.

  • Now add the marinated lamb and fry for 10-15 minutes or until all the spices have mixed well.

  • Add the spinach (preferably drained of excess water) and the remaining salt i.e. 1 teaspoon and stir well.

  • Keep stirring and cooking until the spinach wilts completely i.e. it should be really dry rather than moist.

  • Cover with a lid and simmer on low heat for about 1 hour or until the lamb is tender.

  • Remove lid and add the garam masala. Turn heat to medium and stir for another 5 minutes until most of the water
    from the spinach has evaporated. You should be left with thick green sauce. Serve hot with naan or rice.


    Variation:
    The marinated lamb can also be grilled instead of being fried. This gives it a great taste. Substitute lamb with chicken
    to make an equally tasty dish.


    Tips:
    Blanch and blend if using fresh spinach. De-frost spinach if using frozen spinach.  If you are not fond of whole
    spices, remove them before serving!