This lamb saag recipe will get you restaurant quality results.
I have a restaurant style lamb saag recipe in my cookbook ‘The Curry Guy Bible’ which I love demonstrating at my cooking classes.
This recipe is similar to that one but in the book the recipe serve 4 or more as part of a multi-course meal. Here I show how to make it as a curry house portion to serve 1 – 2 people.
It wasn’t rocket science! I just halved the recipe. If you like lamb saag curries, you are going to love this curry house style recipe.
Prepared ingredients and substitutes for lamb saag.
So this is a lamb saag just like the recipe in my cookbooks. You could however try other main ingredients.
Just like when you go out for a curry and see saag on the menu, you could add something else such as chicken, paneer, king prawns, beef… Whatever sound good to you.
As this is a curry house style recipe, you will need to make a base sauce first. This is really easy and great to have on hand for that last minute curry craving. Here is one of my recipes.
I usually make a large batch and freeze what I don’t use. It freezes really well.
You will also need to pre-cook your lamb. Authentic lamb saag curries are made by slowly simmering the lamb until it is tender.
For this lamb saag recipe I used leftover roast leg of lamb.
Following are a few pics I took of the cooking process…
If you like this lamb saag curry recipe, you might like to try some of these too. No base sauce required…
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- 110g (1/4 lb) baby spinach leaves
- 3 green bird's eye chillies - roughly chopped
- 1 handful coriander (cilantro) leaves
- 2 tbsp ghee or rapeseed (canola) oil
- 1/2 onion - finely chopped
- 1 1/2 tbsp garlic and ginger paste
- 1 tbsp coriander (cilantro) stalks
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tbsp mixed powder
- 1/2 tsp Kashmiri chilli powder
- 70ml (1/4 cup) tomato puree
- 250ml (1 cup) base sauce
- 300g (11oz) pre-cooked lamb
- 1 tbsp plain natural yoghurt
- Juice of 1/2 lemon
- 1/2 tsp garam masala
- Salt to taste
- 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.
- Add the ground spices and stir to combine..
- Stir in the tomato puree and bring to a simmer. Then add a ladle or two of the base sauce and bring to a simmer, only stirring if it is sticking to the pan.
- Stir in the lamb and ensure it is covered in the bubbling sauce. Then stir in the spinach puree.
- Cook for a couple of minutes and then stir in the yoghurt.
- Check for seasoning and add the salt to taste.
- Stir in the lemon juice and sprinkle with the garam masala and dried fenugreek and serve.
I hope you enjoy this restaurant style lamb saag curry recipe. If you do try it, please leave a comment. I’d love to hear from you.