Lamb saag


This is quite possibly the best curry I’ve ever made. A recipe perfected after a few attempts, adapted from a Hairy Bikers one. The tenderest lamb, delicately spiced spinach sauce. I could go on. But that’s probably all you need to know!


You will need:

– 2 large onions, peeled and sliced
– 7 cardamom pods
– 2 tspn cumin seeds
– 1.5 tspn mustard seeds
– 1/2 cinnamon stick
– 1 tspn cinnamon
– 1 tspn garam masala
– 4 large garlic cloves, crushed
– 3 long chillis, sliced
– 2 tspn ground coriander
– 1.5 tspn ground turmeric
– 500g spinach leaves
– 400g lamb leg cut into large chunks (buy it on the bone and cut yourself for best results!)
– 1 bay leaf
– 2 tbsp tomato purée
– Salt, pepper
– Rapeseed oil, to fry



1 – Heat some oil in a large deep pan and cook the onions gently for 20 minutes, or until softened and golden-brown
2 – Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods
3 – Remove the cardamom pods and add the cumin and mustard seeds to the bowl; grind
4 – Remove half of the onions from the pan and set aside; stir the chillies and garlic into the remaining onions and cook for a few minutes
5 – Add the ground spices, ground coriander, cinnamon, garam masala and turmeric and fry, stirring constantly, for two minutes and then add the spinach
6 – Once the spinach has wilted, take the pan off the heat and blend the mix (keeping a little texture)
7 – Season the lamb and heat some oil in a frying pan; brown the lamb in batches if necessary
8 – Transfer the lamb to the pan with the blended spinach; add the tomato paste, cinnamon stick, remaining onions, bay leaf and around 200-300ml water
9 – Season, stir well and bring to a simmer; cover and cook very gently for 3 -4 hours adding more water if necessary



11 thoughts on “Lamb saag

  1. For some reason, boiled rice just seems so delicious. I couldn’t get enough of it. Not the biggest fan of lamb. It’s a mental block I guess. They are just so cute though.

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