This lamb saag dish, also known as saag gosht (spinach and meat), is packed with flavour thanks to the lovely combination of spinach, spices and lamb. This is a north Indian dish and is usually enjoyed with an unleavened bread such as naan or roti.
Be the first to make this!
2 teaspoons cumin seeds
1 teaspoon mustard seeds
2 teaspoons coriander seeds
1 red onion, roughly chopped
2 green chillies, roughly chopped
3 cloves garlic
3 tablespoons vegetable oil
900g diced lamb shoulder
1 (3cm) piece root ginger, minced
1 teaspoon turmeric
2 cardamom pods, crushed
1 cinnamon stick
4 large tomatoes, chopped
500ml vegetable stock
300g fresh spinach, chopped
2 tablespoons chopped fresh coriander
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a dry frying pan over a medium heat, toast the cumin, mustard and coriander seeds to coax out the flavours. Cook and stir until evenly lightly browned, about 5 to 8 minutes. Remove from the heat and crush with a mortar and pestle.
Into a food processor, combine the onion, chillies and garlic and pulse until a smooth puree forms.
In a frying pan over a medium heat, warm the oil and brown the lamb all over then remove from the pan and set aside. To the same pan, add the ginger, turmeric and cardamom and cook and stir for 4 minutes. Stir in the onion puree and cook and stir for 2 to 3 minutes until fragrant. Add the lamb back to the pan, along with the cinnamon stick, tomatoes and stock. Cover and simmer gently over a low-medium heat for 45 minutes, or until the lamb is tender. Once the lamb is tender, add the spinach and 1 tablespoon fresh coriander. Stir until the spinach is wilted. Remove the cinnamon stick and discard.
Serve the lamb saag hot and topped with the remainder of the fresh coriander.