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.
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…
Keralan Lamb Curry
Stir Fried Lamb
Pre Cooked Lamb
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How To Make Lamb Saagwala - An Indian Restaurant Favourite
- 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.
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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.
Saturday 21st of January 2023
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?
Monday 23rd of January 2023
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
Wednesday 5th of October 2022
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.
Thursday 13th of October 2022
Here is my recipe for pre cooked meat which works really well
Friday 28th of January 2022
I would love to make this, but the "mixed powder" link takes me to a base curry mix. What is the "mixed powder"? Thanks
Saturday 29th of January 2022
Here is my recipe for mixed powder
Saturday 18th of September 2021
Thank you for this recipe, it was one of the best curries I’ve had! Worth the effort, 10/10
Friday 24th of September 2021
Thank you for letting me know, I am very pleased you enjoyed it so much. Dan
Saturday 21st of August 2021
How to make the ginger and garlic paste?
Sunday 22nd of August 2021
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