Lamb Saag Recipe (Palak Gosht)

What is Lamb Saag?

If you're eager to prepare an Indian dish that harmoniously combines vegetables and meat, Lamb Saag is a fantastic choice for those who love to cook. Known locally as Palak Gosht, features a rich mix of tender lamb and vibrant spinach, creating a mouthwatering experience. The unique combination of salty, tangy, and garlicky Indian spices pairs wonderfully with the flavors of spinach and lamb, filling the air with an irresistible aroma that will leave you wanting more. The best part is that you don't need an extensive list of spices; just a handful of easily accessible ingredients can elevate the dish's taste significantly.

This dish certainly ranks among the heavy hitters of Indian cuisine, alongside favorites like aloo gosht, lamb keema curry, and lamb seekh kabab.

Don't hesitate to experiment with lamb curry without spinach as well.

Why Do I Love This Recipe

The recipe I use is inspired by my mother, who made it three times a month, believing in the importance of providing us with healthy meals that combined both vegetables and meat. I tried to replicate her method, and it turned out to be an incredible experience, as the dish came together in no time at all.

• This wonderful one-pot curry brings together an array of vegetables and meat, resulting in a delightful dish that’s all contained in one pot.
• The deep, rich flavors of the curry, with their savory and tangy undertones, truly elevate the overall taste experience.
• I’m particularly fond of the bright green hue of this curry.
• Its thickness is just ideal for enjoying with naan or rice, ensuring that every bite is both comforting and fulfilling.
• The blend of lamb and spinach offers a remarkably tasty combination.
• A few spices are all you need to whip up this recipe.
• It’s also great for making ahead of time, making it a fantastic option for family meals.

Ingredients

Lamb: I opted for cuts that include bones, such as neck, rib, shoulder, and loin, as these are ideal for creating a rich and flavorful curry. The meat should be chopped into bite-sized pieces, roughly 2 inches in size, to ensure even cooking.

Spinach: Used a bunch of fresh spinach from the grocery store, ensuring it had vibrant dark green and crisp leaves for the best flavor and texture.

Purple Onion: Chopped purple onion was added to the mix, as it not only enhances the taste but also helps to thicken the curry beautifully.

Ginger Garlic: Freshly made ginger garlic paste was used to bring a zesty kick to the dish.

Tomato Paste: I peeled fresh tomatoes and blended them into a smooth paste, which contributes to a thick and luscious curry.

Yogurt: A dollop of yogurt was included to impart a creamy and savory richness that pairs perfectly with the meat.

Whole Garam Masala: Used a blend of whole garam masala, including cumin, green cardamom, cloves, cinnamon, and black pepper, to infuse the curry with aromatic flavors.

Spices: The spice mix featured red chili powder, turmeric, coriander, and my homemade garam masala, with curry powder as a suitable alternative if needed.

Water: Water was added to simmer the curry, allowing all the flavors to meld together beautifully.

How to Make Lamb Saag

Here’s a delightful one-pot recipe that you can easily follow to create a delicious lamb curry.

Step 1: Preparation of Lamb Curry

Let's start to make this curry by heating some oil in a pot and toss in whole garam masala, allowing it to pop and release its wonderful aroma.

Next, add finely chopped onions and sauté them over medium heat until they turn a lovely pink. Incorporate ginger and garlic, cooking on high heat to eliminate any raw flavors.

Then, introduce the lamb, cooking it on high while stirring frequently to ensure it browns evenly.

Season the meat with spices like red chili, turmeric, coriander, and salt, continuing to cook on high heat. If necessary, add a splash of water; otherwise, let the lamb cook in its own juices.

Once the lamb is well-cooked, mix in yogurt to achieve a smooth curry consistency, followed by tomato paste, and cook until the oil begins to separate from the sides of the pan.

At this point, add a little water, stir well, and cover the pot, allowing it to simmer on medium heat for about 35 to 40 minutes, adjusting the time based on the lamb's quality.

Step 2: Preparation of Spinach

Wash the spinach thoroughly and drain any excess water. Cut it into ribbons and then coarsely grind it in a blender.

Step 3: Assembling

Once the lamb is tender, add the prepared spinach to the curry and cook on high heat until the oil starts to surface around the edges. Stir continuously for the best results, then sprinkle in some garam masala and mix well. Cover the pot and let it cook on low heat for about 15 minutes. Your lamb saag is now ready to be served!

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Pro Tips

• Sear the meat over high heat until it changes color or begins to release moisture, which helps eliminate any unpleasant odors.
• Before slicing the spinach into ribbons, be sure to wash it thoroughly.
• If you're using frozen spinach, remember to thaw it first and then squeeze out any excess moisture.
• Alternatively, you can opt for mustard leaves if you prefer not to use spinach.
• When serving, ensure that the curry has a nice consistency and isn't too watery; if it is, simply cook it on high heat to allow some of the liquid to evaporate.
• The ideal texture for lamb saag curry is semi-thick, striking a balance between being too runny and overly thick.

Storage Suggestions

Store in Refrigerator: Well, you can keep the lamb saag in an airtight container in the refrigerator for up to a week.

Freeze the Lamb Saag: If you're looking to store it for a longer period, freezing it for a month is a great option.

Just be mindful not to keep it for too long, as it doesn't have any preservatives.

Serving Idea

Here are some more ideas of lamb and mutton:

• Lamb Curry
• Seekh Kabab with Lamb
• Mutton Karahi
• Keema Curry | Keema Samosa
• Aloo Gosht
• Keema Naan

Q & A