This is a lamb saagwala recipe with a difference!
I love lamb saagwala and not just because it tastes great. I love it because my kids can’t get enough of the stuff. They actually love eating spinach: a vegetable that used to send them running to their friends’ houses begging for a dinner invitation. Now they proudly eat spinach and enjoy helping me make lamb saagwala too!
This is what cooking for me is all about.
This lamb saagwala recipe works equally as well with mutton, goat and beef
So many restaurants use tinned spinach in their saagwala dishes. In this recipe, I use fresh baby spinach leaves. The spinach is added raw just before serving and stirred into the sauce resulting in a saagwala dish that… well let’s just say you couldn’t ask for better! The curry is both pleasing to look at and eat.
This recipe replaces my British Indian restaurant (BIR) style lamb saagwala which is now only in my ebook. No worries… I’ve tried and tested this new recipe and I think you’re going to love it. In fact, it tastes quite similar to my BIR version and is cooked in a more traditional manner.
International & UK Orders
- 900g (2 pounds) lamb shoulder or leg cut into one inch pieces
- 3 tablespoons ghee/vegetable oil
- 3 large onions - finely chopped
- 2 tablespoons garlic paste (about 15 cloves of garlic mashed to a paste with a little water.)
- 1 tablespoon ginger paste (3 inches ginger - grated and mashed to a paste with a little water.)
- 1 tin of chopped tomatoes (400ml)
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 tablespoon garam masala
- 250g - about two large handfuls of baby spinach leaves
- 3 - 6 fresh green chillies (I use a lot)
- 1 bunch fresh coriander leaves
- Juice of one lime
- 2 tablespoons plain yogurt
- salt and pepper to taste
- I start by preparing the spinach.
- Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
- Now heat the ghee/oil in a wok or large frying pan over medium heat.
- When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
- Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
- Pour in the cumin, coriander powder, garam masala and red chilli powder and stir to combine.
- Remove the fried onions from the pan and blend until smooth with the tomatoes.
- Pour the onion sauce back into the pan and add the lamb pieces.
- Cook for about 40 minutes until the meat is nice an tender. You may need to add a small amount of water if the sauce becomes too dry.
- To finish, add the spinach puree you made earlier and stir it into the red curry. I love watching the green and red ingredients blend. It makes me hungry!
- Cook for a further two more minutes minutes.
- Check for seasoning and add the salt and pepper to taste.
- Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
- Stir in the lime juice and serve.