Ingredients:
- 2 lbs lamb shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 1 cup water or lamb broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 lb fresh spinach, washed and chopped
(or 1 package frozen spinach, thawed and drained) - Salt to taste
- Fresh cilantro, chopped (for garnish)
Ingredients:
- 2 lbs lamb shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 1 cup water or lamb broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Lamb:
- Heat vegetable oil in a large pot over medium-high heat.
- Add lamb cubes and brown them on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
- Add Spices:
- Add ground cumin, ground coriander, ground turmeric, garam masala, paprika, ground cinnamon, black pepper, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices.
- Combine Ingredients:
- Add the chopped tomatoes to the pot and cook until they soften.
- Return the browned lamb to the pot. Stir in the plain yogurt and mix well.
- Add water or lamb broth and bring to a boil. Reduce heat to low and cover.
- Simmer the Curry:
- Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
- Prepare the Spinach:
- In a separate pan, cook the spinach until wilted (if using fresh spinach). If using frozen spinach, ensure it is thoroughly thawed and drained.
- Puree the cooked spinach in a blender or food processor until smooth.
- Combine Spinach and Lamb:
- Stir the pureed spinach into the lamb curry. Cook for an additional 10-15 minutes, allowing the flavors to meld together.
- Final Touches:
- Taste and adjust the seasoning with salt as needed.
- Garnish with fresh cilantro before serving.
- Serve:
- Enjoy your lamb saag with rice, naan, or roti.
Instructions:
- Prepare the Lamb:
- Heat vegetable oil in a large pot over medium-high heat.
- Add lamb cubes and brown them on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
- Add Spices:
- Add ground cumin, ground coriander, ground turmeric, garam masala, paprika, ground cinnamon, black pepper, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices.
- Combine Ingredients:
- Add the chopped tomatoes to the pot and cook until they soften.
- Return the browned lamb to the pot. Stir in the plain yogurt and mix well.
- Add water or lamb broth and bring to a boil. Reduce heat to low and cover.
- Simmer the Curry:
- Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
- Prepare the Spinach:
- In a separate pan, cook the spinach until wilted (if using fresh spinach). If using frozen spinach, ensure it is thoroughly thawed and drained.
- Puree the cooked spinach in a blender or food processor until smooth.
- Combine Spinach and Lamb:
- Stir the pureed spinach into the lamb curry. Cook for an additional 10-15 minutes, allowing the flavors to meld together.
- Final Touches:
- Taste and adjust the seasoning with salt as needed.
- Garnish with fresh cilantro before serving.
- Serve:
- Enjoy your lamb saag with rice, naan, or roti.