Braised Lamb in Spinach Curry — Lamb Saag
A North Indian curry of slow-braised lamb in a deep-green spinach-and-mustard-greens gravy, layered with garam masala and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch spinach and mustard greens 90 seconds in boiling water, plunge into ice water 30 seconds, squeeze dry, blend to coarse puree with 1/4 cup water. Chop onions and tomatoes finely. Julienne ginger and divide in half. Measure all spices. Cut lamb into 1.5-inch pieces.
Sear
Heat oil and ghee in a large heavy saucepan over medium-high heat. Add lamb in two batches if needed to avoid crowding, sear 5–6 minutes per batch turning, until deeply browned on all sides. Remove and set aside.
Saute
Lower heat to medium, add onion to same pan, cook 6–7 minutes stirring until deep golden. Add ginger-garlic paste, green chillies, half the julienned ginger, cook 1 minute until raw smell fades.
Build
Add tomatoes, chilli powder, coriander, cumin, turmeric, and salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges.
Braise
Return lamb with juices, add 400ml hot water, stir, cover, simmer on low heat 30–32 minutes until fork-tender. Uncover, stir in spinach puree, simmer 6 minutes on low stirring often until glossy and well combined.
Finish
Stir in garam masala off heat, rest 2 minutes covered.
Plate
Garnish with remaining julienned ginger and fresh coriander, serve with naan, paratha, or basmati rice, garlic pickle, and roasted papad alongside.
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