Description
Lamb Saagwala is a hearty Indian curry made with tender lamb simmered in a rich spinach gravy, flavored with aromatic spices and finished with a swirl of cream for a smooth, comforting finish.
Ingredients
Scale
- 1.5 pounds lamb (boneless, shoulder or leg)
- 10 ounces fresh spinach
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, chopped (optional)
- 1 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 tablespoons cream or yogurt
- Salt to taste
- 2 tablespoons cooking oil or ghee
Instructions
- Heat a heavy-bottomed pan over medium heat. Blanch the spinach for 2 minutes, then cool in ice water. Blend into a smooth puree and set aside.
- Add oil or ghee to the pan and toast cumin seeds. Add onions and sauté until golden brown. Stir in ginger and garlic paste.
- Add tomato puree, turmeric, coriander powder, and green chilies. Cook until oil separates.
- Add lamb pieces, stirring to coat them in the masala. Cover and cook on low for 45 minutes until tender.
- Add spinach puree and cook for another 10 minutes.
- Finish with garam masala and cream or yogurt. Simmer 2 more minutes and let rest before serving.
Notes
- Use fresh spinach for best flavor and color.
- For dairy-free, substitute cream with coconut milk.
- Letting the dish rest enhances the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg