Lamb Saag

Name: Lamb Saag
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: 6 lamb shanks; 80g ghee; salt, to season; 2 black cardamon; 1 cinnamon stick; 4 red onions; 6 cloves garlic, grated; 1 thumb-size piece fresh ginger, grated; 4 tomatoes; 1 tbsp Kashmiri chilli; 1 tsp turmeric; 1 tbsp ground coriander; 1 tbsp ground cumin; ¼ tsp freshly grated nutmeg; 3 Thai green chillies; 600g baby spinach; coriander leaves, plain yoghurt and naan bread to serve

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Lamb Saag

Ingredients

6 lamb shanks
80g ghee
salt, to season
2 black cardamon
1 cinnamon stick
4 red onions
6 cloves garlic, grated
1 thumb-size piece fresh ginger, grated
4 tomatoes
1 tbsp Kashmiri chilli
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
¼ tsp freshly grated nutmeg
3 Thai green chillies
600g baby spinach
coriander leaves, plain yoghurt and naan bread to serve

Equipment

Heavy-based Dutch oven or large saucepan with tight-fitting lid
Large saucepan (for blanching spinach)
Blender or stick blender
Chopping board, chef’s knife, measuring spoons, tongs and wooden spoon
Grater (for garlic, ginger and nutmeg)
Mixing bowl (for holding browned lamb)
Colander (for draining spinach)

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Directions

COOK THE LAMB BASE

Season the lamb on all sides with salt.
Heat half the ghee in a heavy based saucepan or Dutch oven over high heat. Cook the lamb in batches, turning, until browned on all sides. Set aside.
Thinly slice the red onions and finely grate the garlic and ginger. Roughly chop the tomatoes.
Reduce the heat to medium-high and add the remaining ghee to the pan. Stir in the cardamom and cinnamon and cook for 1 minute to bloom.
Add the onions and season with salt. Cook for 5 minutes, stirring occasionally, until softened.
Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the tomatoes and cook for a further 2 minutes to soften.
Add the Kashmiri, turmeric, coriander, cumin and nutmeg and stir to combine. Break off the chilli stalks and then break each in half and add to the pan. Stir to combine.
Return the lamb to the pan and add just enough water to cover the lamb.
Bring to a simmer then cover with a tight fitting lid. Reduce the heat to low and cook for 4 hours, until fall apart tender (start checking the lamb at 3 hours).

PREP THE SPINACH

Bring a large saucepan of water to the boil over high heat.
Blanch the spinach for 30 seconds, until just wilted, then drain and refresh in cold water.
Drain the spinach well and transfer to a blender. Blend until smooth, then refrigerate until the lamb is ready.

FINISH AND SERVE

When the lamb is cooked, pull the bones from the meat and discard. Break the meat up into smaller chunks using tongs.
Stir the spinach mixture through the lamb and cook for 1 minute, until heated through.
Spoon the lamb into serving bowls and drizzle with some yoghurt. Garnish with coriander leaves and serve with naan or rice on the side.

Notes

Origins

Originating from the Punjab region in Northern India and Pakistan, lamb saag is a winter delicacy when the leafy greens referred to as “saag” are in abundance. The leafy greens can refer to spinach, mustard greens or fenugreek, and this modern version utilises spinach.

Cook support

The spinach will hold its vibrant green colour if covered and refrigerated until ready to add to the lamb, but aim to not cook it in the stew for too long as the colour may then dull.

Sourcing

The black cardamom, Kashmiri chilli and small green chillies can be sourced from Indian spice stores and Asian grocers or quality green grocers.

Storage

Any leftovers should be stored in an airtight container and refrigerated for up to several days, then reheated slowly in the microwave or in a saucepan on the stovetop.

Serving ideas

This dish also goes well with some steamed basmati rice.

Chef Tips

Deep caramelisation on the lamb shanks builds the backbone of the sauce. If the pan is crowded, you’ll steam instead of sear so work in batches.
Season in layers. Salt the lamb, salt the onions, then taste again before the final simmer. Layered seasoning prevents a flat curry at the end.
Bloom whole spices first. Let the black cardamom and cinnamon bloom in the hot ghee for a full minute, this releases their oils and perfumes the base before anything wet goes in.
Cook the onions until truly soft. Not just translucent. You want them lightly golden and sweet as this gives body to the gravy.
Control the water. Add just enough to cover the lamb. Too much liquid will dilute flavour and require reducing later.
Low and slow means low. A gentle simmer is key. If it’s bubbling aggressively, the meat can tighten and the sauce can split.
Check tenderness, not time. Start checking at 3 hours, but cook until the lamb collapses easily off the bone. Every batch is slightly different.
Blanch and blend the spinach separately. This preserves colour and freshness. Add it at the end and cook briefly as overcooking dulls the green and muddies flavour.