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.
Restaurants don't usually have that much time so they use pre-cooked lamb. You might like to try my stewed lamb recipe or this lamb tikka.
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...
Railway Curry
Lamb Curry
Keralan Lamb Curry
Stir Fried Lamb
Coconut Lamb
Pre Cooked Lamb
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this lamb saag recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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How To Make Lamb Saagwala - An Indian Restaurant Favourite
Ingredients
- 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
Instructions
- 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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 680mgCarbohydrates: 30gFiber: 5gSugar: 18gProtein: 15g
Debs @ The Spanish Wok says
Hi Dan, interesting blog. Seems we both love blogging about BIR. There are some recipes on my previous blog https://www.debskitchencreations.blogspot.com/ also many recreations of chinese recipes too.
Anyway, one BIR recipe I've been trying to find for ages is prawn puri/puree (not sure). It's my husbands favourite, but not liking prawns I've never tasted it and don't have a clue where to start. Any ideas, or a recipe to follow please?
Dan Toombs says
Hi Debs
Thanks for stopping by. I just had a good look at your blog. Love it. I would love it if you could try my stove top naan recipe and let me know what you think. I tried to leave a comment on your site but I'm not sure if it worked.
Keep in touch.
Dan
https://greatcurryrecipes.net/2011/10/31/a-stove-top-naan-recipe-that-is-easy-and-delicious/
Michael says
Also works great with Malabar (Ceylon) spinach or Silverbeet (Swiss Chard) lightly steamed then blended quickly, both widely available in Australia and a lot cheaper than English spinach. I bought a lamb Saagwala from the BIR takeaway up the street as a taste test and I definitely prefer mine.
Dan Toombs says
I almost alway find that home-made is a lot better than the takeaway! Thanks for stopping by.
Mark says
This looks great 🙂 I still have a couple of your healthy curry gravy in the freezer so may break one out and try this great sounding dish sometime this week!
MArk
Pim says
Hi,
This dish looks amazing on the picture! I have been looking around for something that looks like the lamb saag I eat at Anoki and this really does 🙂
However, I am wondering where I can find he recipe for the home made curry sauce?
Also, how do you cook the lamb? It looks like there is meant to be a link that is not working.
Thanks!
/Pim
Dan Toombs says
Hi Pim
You're right. The links weren't working. If you check out the recipe again, you'll find links to both the cooked lamb and homemade curry sauce. Thanks for checking out my recipes. 🙂
Pim says
Thanks!
I will try cooking this tonight, don't have any fenugreek seeds but I hope it won't make too much difference 🙂
Will let you know how it turned out. Thanks for some excellent recipes 🙂
Pim says
Thanks again, the recipe was amazing!
Unfortunately it did taste better before I added the saag puree but that was probably because I used lemon instead of lime (and perhaps saag instead of spinach?). I will definitely make it again and make sure I got all the ingredients and enough coriander as I was a bit low on that.
The base curry sauce will work with any curry and I'm sure I will use it a lot. It's better than what I have been making before. I'll keep an eye on your blog for sure! 🙂
Tracey Todhunter says
Hi,
just stoping by to say glad I am I discovered your site. I'll let you know what we make and how it turns via twitter.
Best wishes and thanks for some fab inspiration.
Dan Toombs says
Thank you Tracey. I'm glad you found my site too. 🙂 Keep in touch. I look forward to hearing about the recipes you make on Twitter. Dan
Renate Kriegler Edwards says
Hmmm that was a HIT thanks!
Dan Toombs says
So glad to hear that Renate. 🙂
ivan says
hi dan i have been following your blog for a few weeks now and find your food ,recipes great. never have been a lover of spinach my self but i think i will try this 1 , looks very good and tastey ty mate so looking forward to the bir vids you talked about keep up the good work mate cheers ivan 🙂
Dan Toombs says
Thank you very much Ivan. Comments like that make all the blogging worthwhile! I'll keep the recipes coming. 🙂
Tara says
Downloaded your book and there are some great recipes. Thanks. Lamb saagwala is my faviorate dish and have used your recipe but unfortunately the lime overpowered the dish. Next time I'm leaving out the lime. Can't wait to try the prawn puri!
Dan Toombs says
Thank you Tara. It is a personal preference thing. I really appreciate you trying the recipe. Just leave out the lime! I'd love to hear what you think of the prawn puri.
Mary says
Hi there, this dish was fab! Unfortunately too much garam masala gave an overpowering star anise taste, so next time less of that and much more spinach! Mine didn't look as green as yours. I will defiantly be trying more of your recipes. Cheers from New Zealand
Ken says
Any particular type of green chilis? Hatch, jalapeno, anaheim, poblano, whatever
Dan Toombs says
Hi Ken
Use whichever you like. I use jalapeno usually.
Cheers
Dan
Alistair Morrell says
Hey.
I made your curry house style chicken jalfrezi and it was amazing. I have tonnes of the curry sauce left to use, so was planning to try your Lamb bhuna and Chicken Methi recipe too. Do you have any beef curry recipes that I can use the curry sauce with?
Thanks!
Dan Toombs says
Hi Alistair
Thank you very much. You can really use that sauce with any of my recipes. Add it hot to any curry and then adjust the spices to your liking.
Thanks
Dan
nick says
Hi dan, Just wanted to say thanks for putting up this website however long ago it was now. I remember must have been maybe 2007 or 8 as I stumbled across your BIR section in a text only blog post and finally i could make this delightful dinner to my hearts desire. Had been making all kinds of others with the aid of mystery jars of (roganjosh, butterchick, korma, etc) you get from the supermarket but was immediately sold on your from scratch base sauce method. Particularly since there was no magic jar of saag anywhere!? Anyway fast forward a couple years and i started an amazon account to buy my one and only ebook and despite a year or so hiatus where i forgot which email address i used for that account I'm back in the drivers seat again.
I just had one quick question tho regarding a butter chicken shortcut: With the yogurt/cilanto/spice marinade set asside and all good to go I'm basically seeing the stock gravy mix plus bay leaf cardamom star anise &cinnamon with the obligatory cream and butter at the end right? Wont be able to get any curry leaves i dont think anywhere so thats too bad but oh well
thanks again
nick
Dan Toombs says
Hi Nick
That's right. Cream and butter at the end. Don't worry about the curry leaves. Most butter chicken recipes don't include them. Thanks for stopping by.
Dan
plasterers bristol says
Hmm this sounds delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
John Reed says
If you have used all of the lime juice in Step 2 where does the lime juice (and how much ) come from for Step 14?
Dan Toombs says
Hi John
Just add a little to taste at the end. You may not feel you need any more.
Thanks,
Dan
Christine says
Do you realize that when a person tries to print, it sends the entire page of comments, ads and eventually perhaps the recipe?
Dan Toombs says
No I didn't! Thanks for letting me know. It's the first time I've heard of this happening in the seven years I've been writing the blog. Thank you for letting me know. I'll look into it.
Dan
Mark says
What is "2 tbsp mixed powder" ? It currently links to the same page as the sauce.
Dan Toombs says
You can buy mixed powder in Asian food shops quite inexpensively and here is my recipe if you want to make it.
Thanks
Dan
https://greatcurryrecipes.net/2020/04/26/mixed-powder/
JEANNE FERRER says
Good Morning Dan! Greetings from 4th time locked down Victoria, Australia!!
I accidentally, stumbled upon your page and was so pleasantly surprised to see all the Indian favourites that I can now attempt at home. I love the pics that accompany your Lamb Saag recipe, Everything is explained so well, and for those who sometimes struggle with curry ingredients, don't waste time trying to figure it out! Just google it and put yourselves out of your misery! Cheers
Dan Toombs says
Hi
Thank you so much for you lovely message and I am really glad to know you are enjoying my recipes.
Sorry you are in lock down again but hopefully that will give you more time to try new recipes!
Dan
Katrina says
How to make the ginger and garlic paste?
Dan Toombs says
You can buy frozen garlic and ginger in cubes in Asian shops. If you want to make it blend half garlic/ha;f ginger in a blender to a paste with a bit of water.
Thanks
Dan
Jen says
Thank you for this recipe, it was one of the best curries I’ve had! Worth the effort, 10/10
Dan Toombs says
Thank you for letting me know, I am very pleased you enjoyed it so much.
Dan
Mark says
I would love to make this, but the "mixed powder" link takes me to a base curry mix. What is the "mixed powder"? Thanks
Dan Toombs says
Here is my recipe for mixed powder
https://greatcurryrecipes.net/2020/04/26/mixed-powder/
Michael says
Can you tell me how you precook the lamb? I just made this in an instapot and the saag itself was great, but the lamb turned out like rubber.
Dan Toombs says
Here is my recipe for pre cooked meat which works really well
https://greatcurryrecipes.net/2013/05/29/pre-cooked-lamb/
Thanks
Dan
Beatrice says
Greetings from British Columbia. You use precooked lamb in this recipe. If using uncooked, would you braise in all the ingredients or add the spinach puree (and the finishing touches) after the lamb was cooked?
Dan Toombs says
I would add the finished spinach purée and the finishing touches after the lamb is cooked. It will take a while to cook the lamb until it’s tender so you don’t want to cook the other ingredients for that long.
Thanks
Dan
Dee says
Hello,
I am going to attempt this for my guy. I've never cooked Indian cuisine of any kind before. I'm pretty good at following recipe directions and being fairly successful. Please, what are the "2 tbsp mixed powder" ? The link brings me to the curry base gravy recipe and I don't find any mixed powder recipe.
Thank you,
Dee
Dan Toombs says
You can buy mixed powder in Asian shops but if you want to make it yourself here’s my recipe.
https://greatcurryrecipes.net/2020/04/26/mixed-powder/
Jacky says
Hi Dan , I love your recipes. I have been looking for a Lamb saag recipe for ages and I just happen to have left over lamb shoulder as well as your base sauce and spinach in the freezer so I will Def give this a go . I would love to know what the other two dishes are in the pic .
Dan Toombs says
Thank you, I actually can’t remember what the other two dishes were but they will just be meat curries found on my blog.
Dan