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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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.