Lamb keema saag is such a delicious and easy to make curry. You could also make this curry with minced beef, chicken, turkey or beef and it is equally as good. It wouldn’t be called lamb keema saag though. I guess that’s a given. 🙂
As I was preparing idlis for supper, I thought this might be a nice accompaniment. It was.
You could of course serve lamb keema saag with naans, rice or chapatis too.
I am in no way associated with NurtiBullet but I do highly recommend their product for blending up the spinach, tomatoes and chillies. I use the NutriBullet a lot for smoothies but it works so well for making curries and sauces too.
I hope you like this recipe as much as my family did. Lamb keema saag is one of the most popular dishes at Indian restaurants. This is a more traditional version that you can make from scratch without having to make the slow cooked base curry sauce that is usually used in curry houses.
You spice fans may like the look of my new GitaDini spice dabba. It is available from GitaDini right here.
International & UK Orders
- 750g Minced lamb
- 2 tablespoons vegetable or olive oil
- 1 x cinnamon stick - broken
- 4 x green cardamom pods
- 3 x cloves
- 10 whole black peppercorns
- 1 x bay leaf or Indian bay leaf
- 1 teaspoon whole cumin seeds
- 1 teaspoon black mustard seeds
- 1 tablespoon ground paprika
- 2 teaspoons turmeric
- 1 1/2 tablespoons ground cumin
- 10 cherry tomatoes
- 30g fresh coriander
- 2 medium sized onions - finely chopped
- 2 tablespoons garlic and ginger paste
- 100g fresh baby spinach leaves
- 1 - 2 green chillies
- 2 tablespoons plain yogurt
- Salt and pepper to taste
- Heat the oil in a large wok over medium high heat.
- When bubbling add your whole spices and move them around in the hot oil for about a minute.
- Now add your chopped onions and fry until translucent and soft.
- Spoon in the garlic and ginger paste and fry for a further 30 seconds.
- Add the ground spices followed by the minced lamb.
- Stir it all up nicely and add a little water - about 200ml should do just fine.
- Continue cooking for about 15 minutes until the lamb is cooked through and oil rises to the top.
- Meanwhile blend your spinach, coriander, tomatoes and chillies in just enough water to make a thick paste.
- When the oil rises to the top of the curry, pour in the spinach blend and stir to combine.
- Simmer for a further 10 minutes to reduce the sauce and then stir in the yogurt on tablespoon at a time.
- Check for seasoning and add salt and pepper to taste.