Lamb ·
Soup and Curry ·
Lamb Saag is a great winter curry from the Punjab region of Northern India and Pakistan, where “saag” simply means leafy greens. Traditionally made with whatever greens are in season, this version leans on spinach for a clean, vibrant finish.
Lamb Saag
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
4 hours
You may have seen a Saag curry on your local Indian restaurant menu but have you ever made it at home? Neither had I and I love this curry so thought I would give it a try using some incredible lamb shanks.
This is a slow cook style recipe as the lamb shanks cooks low and slow in the curry for four hours, until they are falling apart and the curry has an amazing depth of flavour. It's git a mild heat but you can turn it up or down with the amount of chilis you add in. And while it looks like a lot of ingredients, most of them are spices that you should already have in your spice rack (or draw).
What is Saag?
Saag is an incredible curry from the Punjab region of Northern India and Pakistan, where “saag” simply means leafy greens. Traditionally made with whatever greens are in season, this version leans on spinach for a clean, vibrant finish.
This curry is mainly served without meat, so you don't have to add the lamb and this will reduce the cooking time to 40 minutes. You can swap the lamb for beef or chicken, or just add some potatoes.
Ingredient support
Lamb shanks - head to your butcher and pick up some thick, meaty shanks so you have plenty of meat on the bone. Try to get them the same size so they cook evenly.
Black cardamom, Kashmiri chilli and small green chillies - you should be able to source them from Indian spice stores, Asian grocers or quality green grocers.
Tools
- 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)
Ingredients
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6 lamb shanks
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80g ghee
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salt, to season
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2 black cardamon
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1 cinnamon stick
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4 red onions
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6 cloves garlic, grated
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1 thumb-size piece fresh ginger, grated
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4 tomatoes
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1 tbsp Kashmiri chilli
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1 tsp turmeric
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1 tbsp ground coriander
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1 tbsp ground cumin
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¼ tsp freshly grated nutmeg
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3 Thai green chillies
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600g baby spinach
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coriander leaves, plain yoghurt and naan bread to serve
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.
Recipe 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.
