Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless lamb shoulder or leg, cut in 1-inch cubes
- 1 1/2 lb (680 g) fresh spinach, stems trimmed
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tbsp grated fresh ginger + 1 tbsp grated garlic
- 1–2 green chilies, finely chopped (to taste)
- 3 tbsp ghee + 2 tbsp neutral oil
- 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp turmeric
- 1/2 tsp Kashmiri chili or paprika + 1/4–1/2 tsp cayenne (optional)
- 2 bay leaves, 4 green cardamom pods, 1 small cinnamon stick
- 1 1/2 cups water for lamb + 1/2 cup water for spinach
- 1/4 cup plain yogurt + 1/4 cup heavy cream or coconut cream
- 1 tsp garam masala + 1 1/2 tsp kasuri methi (dried fenugreek)
- Salt and freshly ground black pepper
Do This
- 1. Pat lamb dry, season with salt and pepper, and brown in 2 tbsp ghee + 2 tbsp oil over medium-high heat; set aside.
- 2. In the same pot, cook onions in remaining fat until deep golden; add ginger, garlic, and green chilies and sauté briefly.
- 3. Stir in ground spices, bay leaves, cardamom, cinnamon, and tomatoes; cook until thick and glossy.
- 4. Return lamb to pot, add 1 1/2 cups water, bring to a simmer, cover partially, and cook 45–60 minutes until very tender.
- 5. Meanwhile, blanch spinach in boiling salted water for 1–2 minutes, shock in ice water, squeeze dry, and blend with 1/2 cup water to a smooth puree.
- 6. Stir spinach puree, yogurt, and cream into tender lamb; simmer 5–10 minutes, then finish with garam masala, kasuri methi, and a final spoon of melted ghee. Adjust seasoning and serve hot with rice or naan.
Why You’ll Love This Recipe
- Rich, tender pieces of lamb are nestled in a silky, vividly green spinach sauce that is deeply spiced but not heavy.
- Everything is cooked in one main pot, with the spinach blended separately for that classic restaurant-style smooth saag.
- Flexible heat level: keep it mild for family dinners or add more chili for a bolder kick.
- Makes fantastic leftovers that taste even better the next day as the flavors meld.
Grocery List
- Produce: Fresh spinach, onions, garlic, fresh ginger, green chilies, tomatoes, fresh cilantro (optional), lemons (for serving).
- Dairy: Plain full-fat yogurt, heavy cream (or coconut cream), ghee.
- Pantry: Boneless lamb shoulder or leg, neutral oil, bay leaves, green cardamom pods, cinnamon stick, ground cumin, ground coriander, ground turmeric, Kashmiri chili powder or paprika, cayenne (optional), garam masala, kasuri methi (dried fenugreek leaves), salt, black pepper, basmati rice or naan for serving.
Full Ingredients
For the Lamb
- 1 1/2 lb (680 g) boneless lamb shoulder or leg, trimmed and cut into 1-inch cubes
- 1 tsp fine sea salt (for seasoning lamb, plus more to taste later)
- 1/2 tsp freshly ground black pepper
- 2 tbsp ghee
- 2 tbsp neutral oil (such as canola, sunflower, or grapeseed)
For the Onion-Tomato Masala
- 2 medium onions, finely chopped (about 2 cups)
- 1 tbsp finely grated fresh ginger
- 1 tbsp finely grated garlic (about 3 cloves)
- 1–2 fresh green chilies, finely chopped (adjust to your heat preference)
- 2 medium ripe tomatoes, finely chopped (about 1 1/2 cups) or 1 cup canned crushed tomatoes
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chili powder or mild paprika (for color and gentle warmth)
- 1/4–1/2 tsp cayenne or hot chili powder (optional, for extra heat)
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches)
- 1 additional tbsp ghee (for later in cooking the masala)
- 1 1/2 cups water or unsalted stock (for simmering the lamb)
For the Spinach Saag
- 1 1/2 lb (680 g) fresh spinach, thick stems removed and leaves rinsed well
- 1/4 cup fresh cilantro leaves and tender stems (optional, for extra freshness and color)
- 1 tsp salt (for blanching water)
- 1/2 cup cold water (for blending spinach; plus 2–4 tbsp extra if needed to adjust texture)
- 1/4 cup plain full-fat yogurt, at room temperature
- 1/4 cup heavy cream or coconut cream
- 1 tsp garam masala
- 1 1/2 tsp kasuri methi (dried fenugreek leaves), lightly crushed between your fingers
For Finishing & Serving
- 1 tbsp ghee (for final drizzle/tempering)
- 1 small clove garlic, thinly sliced (optional, for fragrant finishing tadka)
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for squeezing over at the table
- Steamed basmati rice and/or warm naan, for serving
Step-by-Step Instructions
Step 1: Prep your ingredients
Pat the lamb pieces dry with paper towels so they brown nicely. Toss them with 1 teaspoon salt and 1/2 teaspoon black pepper and set aside at room temperature while you prepare the other ingredients.
Finely chop the onions and tomatoes, grate the ginger and garlic, and mince the green chilies. Rinse the spinach thoroughly in several changes of water to remove any grit, then drain in a colander. If using cilantro in the spinach puree, rinse and roughly chop it as well.
Have all your spices measured and ready: cumin, coriander, turmeric, Kashmiri chili or paprika, cayenne (if using), bay leaves, cardamom pods, and cinnamon stick. This makes the cooking process smooth and relaxed.
Step 2: Brown the lamb
Heat 2 tablespoons ghee and 2 tablespoons neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When the fat is hot and shimmering, add about half of the lamb pieces in a single layer, leaving space between them so they sear rather than steam.
Brown the lamb for about 2–3 minutes per side, until nicely caramelized. Transfer the first batch to a plate, then repeat with the remaining lamb. Do not rush this step; the browned bits on the bottom of the pot will add deep flavor to your saag.
Step 3: Build the onion-tomato masala
Reduce the heat to medium. In the same pot with the lamb drippings, add the chopped onions and a pinch of salt. Cook, stirring regularly, for 10–12 minutes, until the onions are deep golden brown and reduced in volume. If the onions start to stick or darken too fast, reduce the heat and add a splash of water to loosen.
Add the grated ginger, grated garlic, and chopped green chilies. Cook for 1–2 minutes until fragrant and no longer raw-smelling. Stir in the ground cumin, ground coriander, turmeric, Kashmiri chili or paprika, and cayenne (if using). Cook the spices for 30–60 seconds, stirring constantly so they do not burn.
Add the tomatoes and 1 tablespoon ghee. Cook, stirring often, for 8–10 minutes, until the mixture looks thick, glossy, and the oil begins to separate slightly from the masala. This slow cooking step ensures a rich, rounded sauce.
Finally, add the bay leaves, crushed cardamom pods, and cinnamon stick, stirring them through the masala.
Step 4: Simmer the lamb until tender
Return the browned lamb and any accumulated juices to the pot. Stir well to coat the lamb pieces in the masala. Pour in 1 1/2 cups water (or unsalted stock), scraping the bottom of the pot with a wooden spoon to release any browned bits.
Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cover the pot partially with a lid, leaving a small gap for steam to escape. Simmer for 45–60 minutes, stirring occasionally, until the lamb is very tender and easily pierced with a fork.
If the liquid reduces too much during simmering and the curry starts to look dry, add a splash of water as needed to keep the lamb loosely saucy. Taste the braising liquid towards the end and add a little more salt if necessary.
Step 5: Blanch and puree the spinach
While the lamb simmers, bring a large pot of water to a rolling boil and add 1 teaspoon salt. Prepare a large bowl of ice water nearby. Add the spinach to the boiling water and cook for 1–2 minutes, just until the leaves are wilted and bright green.
Immediately transfer the spinach to the ice water using tongs or a slotted spoon to stop the cooking and preserve the color. Once cool, drain the spinach thoroughly and gently squeeze out excess water with your hands.
Add the blanched spinach (and cilantro, if using) to a blender. Pour in 1/2 cup cold water and blend until very smooth, scraping down the sides as needed. If the mixture is too thick to blend easily, add 2–4 tablespoons more water, a little at a time, until you have a pourable but creamy puree. Set this vibrant green spinach puree aside.
Step 6: Combine with spinach and enrich the saag
Once the lamb is tender, remove the bay leaves, cardamom pods (if you can find them), and cinnamon stick from the pot. Turn the heat to low. Stir the spinach puree into the lamb mixture, mixing gently until the meat is surrounded by the vivid green sauce.
In a small bowl, whisk the room-temperature yogurt with 1–2 tablespoons of the hot spinach sauce to temper it (this helps prevent curdling). Then stir the tempered yogurt into the pot, followed by the heavy cream or coconut cream.
Simmer gently over low heat for 5–10 minutes, stirring occasionally. Do not let it boil hard, as this can dull the color and affect the dairy. Sprinkle in the garam masala and crushed kasuri methi. Taste and adjust seasoning with additional salt and pepper as needed. If the saag is thicker than you like, add a splash of water to loosen; if it is too thin, continue to simmer gently until it thickens to a creamy, spoon-coating consistency.
Step 7: Finish with fragrant ghee and serve
Just before serving, heat 1 tablespoon ghee in a small pan over medium heat. If using, add the thinly sliced garlic and cook for 30–60 seconds, just until lightly golden and fragrant (do not burn). Remove from heat.
Drizzle this hot, aromatic ghee over the pot of lamb and spinach saag, or directly over each serving. Give the saag a gentle stir so some of the ghee swirls through, leaving a glossy sheen on top.
Garnish with freshly chopped cilantro and serve the lamb and spinach saag hot with steamed basmati rice, warm naan, or roti. Offer lemon wedges on the side so everyone can add a bright squeeze of acidity to their bowl.
Pro Tips
- Take time with the onions. The deeper you brown the onions (without burning), the richer and more complex your final sauce will taste. Aim for a deep golden brown, not pale.
- Brown the lamb in batches. Crowding the pan will cause the lamb to steam instead of sear. Good browning builds flavor that cannot be faked later.
- Keep the spinach vibrant. Quick blanching followed by an ice bath is key to a bright green, restaurant-style saag. Overcooking will dull both the flavor and color.
- Adjust consistency at the end. If the saag feels too thick, add warm water a few tablespoons at a time; if too thin, simmer gently with the lid off until it coats the back of a spoon.
- Control the heat level. For a mild dish, use just Kashmiri chili or paprika and skip the cayenne. For more heat, increase the green chilies or cayenne gradually, tasting as you go.
Variations
- Lamb and kale saag: Replace half of the spinach with chopped kale. Blanch the kale for 3–4 minutes (it is sturdier than spinach) before shocking in ice water and blending.
- Dairy-free version: Use coconut cream instead of heavy cream and skip the yogurt, or replace the yogurt with a dairy-free unsweetened yogurt. Finish with extra ghee only if you tolerate clarified butter, or use a neutral oil instead.
- Extra smoky and rustic: Just before serving, char a small piece of lump charcoal until red-hot, place it in a heatproof bowl in the pot, drizzle with a little ghee, cover tightly for 2–3 minutes to infuse a gentle smoky aroma, then remove the charcoal. This classic dhungar method adds tandoor-like depth.
Storage & Make-Ahead
Let the lamb and spinach saag cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3–4 days. The flavors actually deepen and improve after a night in the fridge.
To reheat, warm gently in a saucepan over low to medium-low heat, stirring occasionally until hot. If the sauce has thickened in the fridge, stir in a splash of water or stock to loosen. Avoid boiling hard to keep the spinach color and dairy smooth.
For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. If you are planning ahead, you can cook the lamb in its masala a day in advance and prepare and add the spinach puree fresh on the day you serve for the brightest color.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without rice or naan): about 550 calories; 38 g protein; 34 g fat; 12 g carbohydrates; 4 g fiber; 4 g sugars; 900 mg sodium. Values will vary based on specific ingredients and brands used, and on how much salt you add.
