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.
This lamb saag is amazing with plain Basmati rice or flavoured Basmati rice. You might also like to try it with naans or chapatis. Don’t forget the homemade dal and samosas! You might also like to serve this with homemade poppadoms and a selection of chutneys and raitas.
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…
Special Fourpure Beer Offer!
Restaurant style lamb saag is perfect paired with a cold beer from The Fourpure Brewing Company!
If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.
- 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.