Description
Lamb Saagwala is a flavorful North Indian curry featuring tender lamb cooked in a rich, spiced spinach puree. This hearty dish combines aromatic spices with creamy spinach for a nutritious and comforting meal that’s perfect served with rice or flatbreads.
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds lamb (boneless, shoulder or leg)
- 10 ounces fresh spinach
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2 green chilies, chopped (optional)
Spices and Pastes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
Dairy and Oils
- 2 tablespoons cream or yogurt
- 2 tablespoons cooking oil or ghee
Other
- Salt to taste
Instructions
- Prepare Spinach Puree: Heat a heavy-bottomed pan over medium heat. Blanch the fresh spinach for 2 minutes, then immediately cool in ice water to stop cooking and retain color. Blend the cooled spinach into a smooth puree and set aside.
- Sauté Aromatics: In the same pan, add oil or ghee and toast the cumin seeds until fragrant. Add the finely chopped onions and sauté until they become golden brown. Stir in the ginger and garlic paste and cook briefly.
- Cook Tomato Base: Add the pureed tomatoes, turmeric powder, coriander powder, and chopped green chilies (if using). Cook the mixture until the oil begins to separate from the masala, indicating the spices are well integrated.
- Add and Cook Lamb: Add the lamb pieces to the pan, stirring well to coat them evenly with the masala. Cover and cook on low heat for approximately 45 minutes or until the lamb is tender.
- Combine Spinach and Simmer: Stir in the prepared spinach puree and cook the curry for another 10 minutes to blend the flavors.
- Finish and Rest: Add the garam masala and cream or yogurt to the dish, simmering for an additional 2 minutes. Remove from heat and let the curry rest for a few minutes before serving to allow flavors to meld.
Notes
- Blanching spinach preserves its vibrant green color and enhances flavor.
- Use yogurt instead of cream for a lighter version.
- Adjust the amount of green chilies to control spiciness.
- Serve with basmati rice or Indian breads like naan or roti for a complete meal.
- Ensure slow cooking of lamb for tenderness and flavor absorption.
