How to Make Saag Lamb at Home

Saag gosht is the name of a traditional lamb and spinach curry (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb). All around India, but notably in North India, this dish is very well-liked.

Saag lamb. This spinach-filled lamb curry, which has rich, aromatic aromas reminiscent of Indian food, makes it simpler to increase your intake of vegetables. The mouthwateringly delicate lamb in the restaurant-style spinach sauce will give you an amazing gastronomic experience. Delicious, savory, and bursting with real Indian tastes!


  • 4 peeled garlic cloves
  • 25gm of ginger, peeled and roughly chopped
  • 2-3 roughly chopped green chilies
  • 1 large onion chopped
  • 3 tbsp oil for frying
  • 750g lamb shoulder, trimmed and cut into chunks
  • 2 tsp toasted and ground coriander seeds
  • 1 tsp turmeric
  • 2 squashed cardamom pods
  • 3 large tomatoes, roughly chopped
  • 400ml lamb stock
  • 300g spinach, roughly chopped
  • small bunch of coriander, roughly chopped
  • 2 tsp toasted and ground cumin seeds
  • naan bread or rice, to serve

Steps to Make Saag Lamb at Home

Put the garlic, ginger, chilies, and onion in a small food processor and pulse until they are all puréed. If necessary, add 1 tbsp of water.
In a sizable flameproof casserole or sauté pan, heat 112 tablespoons of oil. In two batches, sear the lamb all over before lifting it onto a platter and setting it aside.
In the same pan, add the remaining oil and cook the spices for 2 minutes, adding a little water if they begin to catch. Following that, add the onion purée and simmer for 2 minutes.
Lamb, tomatoes, and stock are added. For 45 minutes, stir, cover, and simmer.
Add the spinach and continue cooking for an additional 45 minutes, or until the lamb is cooked. Take off the top for the final 20 minutes of simmering if the sauce appears thin in order to thicken it and sprinkle the coriander over top. Serve alongside rice or naan.

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