Back to Indian
Lamb Saag
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Lamb Saag

The BIR lamb saag: pre-cooked lamb in a deep green spinach gravy with onion, ginger, garlic and garam masala.

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree for a rich, green sauce. Similar to slow-cook authentic versions, this recipe delivers deep, buttery flavour in a fraction of the time.

Ingredients

Spinach puree

  • 225 g (8 oz) baby spinach leaves
  • A little water (or spice stock)
  • 3-6 fresh green bullet chillies, to taste
  • Bunch coriander leaves (cilantro), leaves only

Aromatics and spices

  • 4 tbsp ghee, rapeseed (canola) oil or seasoned oil
  • 1 onion, finely chopped
  • 2 tbsp garlic paste and 1 tbsp ginger paste*, or 3 tbsp garlic and ginger paste
  • 3 tbsp finely chopped coriander stalks
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp Mixed Powder
  • 1 tsp chilli powder
  • 180 ml (¾ cup) tomato purée

Sauce and protein

Finishers

Method

Stage 1 - Make spinach paste

  1. Blend spinach, chillies, and coriander leaves with water/spice stock to a smooth paste. Set aside.

Stage 2 - Fry onions and spices

  1. Heat ghee/oil in a frying pan over medium-high.
  2. Add onion and fry 5 minutes until translucent.
  3. Add garlic and ginger paste; sizzle 30 seconds.
  4. Add coriander stalks, cumin, ground coriander, mixed powder, and chilli powder; stir.

Stage 3 - Build curry base

  1. Add tomato purée, then 250 ml (1 cup) base curry sauce; simmer.
  2. Add remaining base sauce and stock; simmer briefly, stirring in any caramelized edges.

Stage 4 - Add lamb and spinach

  1. Add lamb and heat through.
  2. Add spinach puree and simmer 2 minutes (colour deepens).
  3. Adjust thickness with more base sauce/stock if needed.

Stage 5 - Finish

  1. Season with salt and pepper.
  2. Whisk in yoghurt 1 tbsp at a time.
  3. Add lemon juice and garam masala.

Notes

  • Serves well with plain or pilau rice.
  • Add chickpeas or potatoes for extra texture.
  • Use ghee for additional richness.

Serving

  • Serve hot with naan, chapati, or rice.
  • Garnish with fresh coriander and a chili slice.

Storage

  • Refrigerate 2-3 days in an airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently with a splash of stock or water.
  • Best eaten within 24 hours for best flavour.

Other ideas

  • Chickpeas or pre-cooked potatoes can be added for more substance.

*To make fresh garlic paste, blend 2-4 cloves with enough water. For ginger paste, blend a 5 cm (2 in) piece of ginger with water.

Recipes mentioned here

1 / 1
Pilau Rice

Pilau Rice

Pilau rice exemplifies spiced Indian cooking at its most refined. Rather than cooking spices into the rice (as in some Indian rices), pilau relies on whole-spice tempering in ghee or butter, which releases volatile aromatics that then coat each grain. The basmati rice absorbs flavored stock rather than plain water, creating depth. The final resting period allows flavors to marry while residual heat completes cooking. This rice is meant to be eaten as an accompaniment to curries, the aromatic warmth complementing rather than competing with the main dish.

Rice 50 minutes Serves1

More like this

1 / 4