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lamb saag

Lamb Saag (Palak Gosht)

Authentic lamb saag recipe famous as palak gosht will give you the restaurant style flavor at home. Tender lamb and spinach ribbons cooked in one pot infused with the flavor of Indian spices make a perfect combination of healthy curry.
5 from 2 votes
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Course: curry
Cuisine: Indian, Pakistani
Keyword: lamb saag, palak gosht
Prep Time: 55 minutes
Servings: 3 Persons
Calories: 225kcal
Author: Hinz

Ingredients

  • 500 gm Lamb
  • 2 Cups Spinach
  • ½ cup Onion chopped
  • 1 tablespoon Ginger Garlic chopped
  • ½ cup Tomato Paste
  • ½ cup Yogurt
  • Whole Garam Masala
  • Cinnamon 3 sticks 1" long
  • 7 Cloves
  • 8 Black Peppers
  • 5 Green Cardamom
  • ½ teaspoon Cumin
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder - 1 Tsp
  • ½ teaspoon Turmeric Powder
  • 250 ml Water
  • ½ teaspoon Garam Masala

Instructions

  • Clean the meat and properly wash.
  • Properly wash the spinach and cut into ribbons.
  • In a pan, add oil and let it heat for few minutes.
  • Add whole garam masala (Cinnamon, Cloves, Black Peppers, Green Cardamom and Cumin).
  • As the garam masala starts popping, add chopped onion and saute until the onion changes color to pink.
  • Add ginger garlic and cook for a few minutes on high heat to get rid of ginger garlic's rawness.
  • Add lamb and cook on high heat until the lamb starts to change color.
  • Add spices (red chili, turmeric, coriander, and salt).
  • Cook on high heat. If the masala is dry then add little water otherwise let it cook in natural meat stock.
  • Add yogurt, give it a good mix, and cook on high heat to make the homogenous texture of the gravy.
  • Add tomato paste and cook on high heat until the masala separates oil from the pan sides.
  • Add water and cover the lid.
  • Cook the lamb for 35 to 40 minutes on medium heat.
  • Preparation of Spinach:
  • Cut the spinach into ribbons.
  • Coarsely ground spinach in a grinder.
  • Assembling:
  • Add the ground spinach in lamb curry and give it a good mix.
  • Cook for few minutes on high heat and keep stirring the spoon.
  • Sprinkle garam masala.
  • Mix well.
  • Cover and cook for about 15 minutes on low heat to get steamy.
  • Lamb saag is ready to serve.

Video

Notes

  • Cook meat on high heat until it changes the color or release water to get rid with unwanted smell of meat.
  • Wash the spinach before cutting ribbons.
  • If you are using frozen spinach, defrost it first and release the excess water through squeezing.
  • You can use Mustard leaves (sarsoon ka saag)  if you want to skip spinach.
  • Make sure the curry should not be watery at the time of serving. If it is then cook it on high heat to evaporate water.
  • Lamb saag curry should be semi-thick in texture not watery or runny or not hardly thick.

Nutrition

Serving: 50g | Calories: 225kcal