Lamb Saag (Palak Gosht)
The authentic Lamb Saag Recipe, known locally as Palak Gosht, delivers restaurant-quality flavor right to your table. With tender lamb and luscious spinach cooked together in one pot, infused with aromatic Indian spices, resulting a irresistible curry. This recipe beautifully combines vegetarian and non-vegetarian elements. The vibrant green curry is as stunning as it is delicious. Perfect for weeknight dinners or special occasions, this dish is sure to impress your family.
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Servings: 3 Persons
Calories: 225kcal
Ingredients
- 500 g 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
- Trim any excess fat from the meat and rinse it thoroughly.
- Wash the spinach well and slice it into thin strips.
- Heat some oil in a pan for a few minutes until it's hot.
- Toss in whole garam masala, including cinnamon, cloves, black pepper, green cardamom, and cumin.
- Once the spices start to pop, add the chopped onion and sauté until it turns a lovely pink hue.
- Add ginger and garlic and cook on high heat for a few minutes to eliminate their raw flavor.
- Add the lamb and cook on high until it begins to change color.
- Stir in the spices—red chili, turmeric, coriander, and salt.
- Continue cooking on high heat, adding a splash of water if the mixture appears dry, or let it simmer in its juices.
- Mix in yogurt, stirring well to achieve a smooth gravy texture.
- Add tomato paste and cook on high until the oil separates from the masala.
- Pour in some water and cover the pan.
- Let the lamb simmer for 35 to 40 minutes over medium heat.
- For the spinach, slice it into ribbons and then coarsely grind it in a blender.
- To assemble, add the ground spinach to the lamb curry and mix thoroughly.
- Cook for a few minutes on high heat, stirring continuously.
- Sprinkle some garam masala on top and mix well.
- Mix well.
- Cover the pan and let it cook on low heat for about 15 minutes to allow the flavors to meld.
- Now the delicious Lamb Saag is ready to be served!
Video
Notes
💡 Expert Tips for Making Perfect Lamb Saag
- Sauté the Lamb Properly: Always cook the lamb on high heat until it changes color and releases its natural moisture — this step helps remove any meaty aroma and deepens the flavor.
- Clean the Spinach Well: Rinse the spinach thoroughly to remove any dirt or grit before chopping it into fine ribbons.
- If Using Frozen Spinach: Make sure to thaw completely and squeeze out excess water before adding it to the curry.
- Leafy Greens Option: Don’t have spinach? Try using mustard leaves or a mix of spinach and fenugreek leaves for a unique flavor twist.
- Perfect Consistency: Check the texture before serving — if the curry feels too watery, cook on high heat for a few minutes to evaporate excess moisture.
- Ideal Texture: The best Lamb Saag should be semi-thick — rich and creamy, yet easy to scoop with naan or pour over rice.
- To skip the spices, you can try this homemade curry powder. It will make your life easy
Nutrition
Serving: 50g | Calories: 225kcal
