My Husband’s Favorite Lamb Saag

 

 

Lamb Saag is one of my favorite things to order when I eat out at an Indian restaurant.  Its delicious subtle flavor is amazing. I have been toying around with some recipes to make this at home.  I am not sure how authentic this is, but it tastes (and smells) delicious.  The other day I was talking food with a good friend who asked me for the recipe…. here it is, maybe your wife will decide she likes lamb after trying this.

Lamb Saag

• Time: 90 minutes plus marinade time
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Marinade

fresh local lamb roast

• 2 pounds cubed boneless lamb leg
• 1 cup plain greek yogurt
• 1 tsp Turmeric
• pinch red cayenne pepper
• 2 tsp Coriander powder
• 1 Tbsp garlic paste
  

  marinade spices

• 1 Tbsp ginger paste
• 1 tsp kosher salt

 

Stash the lamb, yogurt and spice mix in the fridge

 

 

 

Mix spices and yogurt until combined, add lamb, cover and refrigerate for several hours or overnight.

 

 

 

Curry Base

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  Base spices

  2 Red Onions very finely chopped

• 2 Tbsp Ghee (or Oil)
• 1-2 Red Chili Peppers – seeds removed finely chopped
• 1 Cinnamon Stick
• 5 Cardamom pods cracked
• 2-3 Bay Leaves
• 5 Whole Cloves
• 10 Whole peppercorns
• 1 Tbsp Cumin Seeds
• 2 Tbsp Garlic Paste
• 1 Tbsp Ginger Paste

In heavy pot or saucepan heat ghee and then add whole spices and stir for about 30 seconds.  Add onion and cook stirring constantly until golden brown, adding a little water when needed to keep from sticking.  It is vital to the recipe to cook the onion until it is completely denatured (looks like mush) be patient, it will be rewarded.

Onion is not ready:  

 

 

 

 

 

 

 

Onion mush

After cooking for about 40 minutes onion looks like mush (and smells delicious), add the ginger and garlic paste and cook for a few minutes more.

 

 

 

 

 

 

 

 

 

At this point I pick out the large chunks of spices (leaving the cinnamon sticks) because a whole clove is not very tasty… Then add the lamb yogurt mixture and add just a little water so that lamb is covered with mixture.  Cover and simmer on low heat for 40 minutes.

Right now if you taste the lamb it will have a very sour yogurt flavor, don’t worry it comes together in the end.

 

Finishing Touches

• 5 tomatoes seeded and chopped (you could peel them if you feel like it- I don’t bother)
• Fresh Baby Spinach (I used 10 oz- but could have used double that)
• Sprinkle of Garam Masala

 

 

Add the tomatoes to the lamb mixture and cook uncovered for 10 minutes until the tomatoes are broken down.

 

 

 

While that is cooking, chop the spinach up a bit.  It does not have to be chopped really fine, but chop it up a bit so it does not end up with a stringy texture.  Add that to the pot and mix well.  Allow spinach to wilt for a few minutes.  Stir in a sprinkle of Garam Masala and enjoy with some Basmati rice and Naan