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Lamb Saagwala

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Description

Lamb Saagwala, a regal gem in Indian cuisine, beckons with its aromatic symphony of tender lamb and vibrant spinach. Succulent pieces of lamb, slow-cooked in a velvety blend of spinach, spices, and cream, create a rich and harmonious dance of flavors. The verdant hues of spinach conceal a tapestry of warmth from ginger, garlic, and an array of spices. Each luscious bite is a celebration of texture and taste, embodying the artistry of Indian culinary traditions. Lamb Saagwala, served with naan or rice, stands as a testament to the allure of indulgent comfort and culinary finesse.

Lamb Marinade

  • 500g boneless lamb, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt to taste
  • Juice of 1 lemon

    • Saag (Spinach) Base

  • 500g fresh spinach, washed and chopped
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 cup heavy cream
  • 2 tablespoons ghee or olive oil
  • Salt to taste
    • Marinate the Lamb
    1. In a bowl, combine yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice.
    2. Add the lamb pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
    Prepare the Saag Base
    1. Blanch the chopped spinach in boiling water for 2 minutes. Drain and immediately plunge into cold water to retain the vibrant green color. Blend the spinach into a smooth puree.
    2. In a large pan, heat ghee or olive oil. Add cumin seeds and let them splutter.
    3. Add finely chopped onions and sauté until golden brown.
    4. Add ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
    5. Add ground coriander, ground cumin, garam masala, turmeric powder, and red chili powder. Cook for 1-2 minutes.
    6. Add chopped tomatoes and cook until they become soft and the oil starts separating from the masala.
    7. Stir in the marinated lamb pieces and cook until they are browned on all sides.
    8. Pour in the spinach puree and mix well. Simmer for 15-20 minutes, allowing the lamb to cook thoroughly and the flavors to meld.
    9. Add heavy cream and simmer for an additional 5 minutes.
    10. Adjust salt and spice levels according to taste.
    11. Garnish with a drizzle of cream and serve Lamb Saagwala hot with naan or rice.
    12. This Lamb Saagwala is a delightful combination of succulent lamb and creamy spinach, creating a dish that's rich in flavor and texture. Enjoy this hearty and aromatic curry as a comforting meal.