Braised Lamb in Spinach Curry — Lamb Saag
A North Indian curry of slow-braised lamb in a deep-green spinach-and-mustard-greens gravy, layered with garam masala and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch spinach and mustard greens 90 seconds in boiling water, plunge into ice water 30 seconds, squeeze dry, blend to coarse puree with 1/4 cup water. Chop onions and tomatoes finely. Julienne ginger, divide in half. Measure all spices. Cut lamb into 1.5-inch pieces.
Sear
Heat oil and ghee in a heavy saucepan or Dutch oven over medium-high heat. Add lamb, sear 6–7 minutes turning, until deeply browned on all sides. Remove and set aside.
Saute
Lower heat to medium, add onion to same pan, cook 7 minutes stirring until deep golden. Add ginger-garlic paste, green chillies, half the julienned ginger, cook 1 minute until raw smell fades.
Build
Add tomatoes, chilli powder, coriander, cumin, turmeric, salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges.
Braise
Return lamb with juices, add 400ml hot water, stir, cover, simmer on low heat 30–32 minutes until fork-tender. Uncover, stir in spinach puree, simmer 6 minutes on low stirring often until glossy and well combined.
Finish
Stir in garam masala off heat, rest 2 minutes covered.
Plate
Garnish with remaining julienned ginger and fresh coriander, serve with naan, paratha, or basmati rice, garlic pickle, and roasted papad alongside.
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