Lamb Saagwala

I have been in the mission of trying out restaurant style Indian curries lately. If I decide to make Indian, I try to make something you would find on a menu in an Indian restaurant. I am doing it just to see how hard it is to make these delicious restaurant style curries … the truth is, its actually not very complicated! So before you go out and buy the curry sauce to make a restaurant style Indian curry recipe, I highly recommend doing some research 🙂 You will be able to make it at home with less amount of sugar and fat ….. So .. Lamb saagwala … here is another recipe to use up frozen spinach if you over buy spinach like I have recently LOL! My other recipe to use up frozen spinach is Saag Paneer (click here to read that recipe...)

This recipe is a nice one to have in your curry recipe database! It’s perfect for a family meal or when you have friends over. The lamb is tenderised by using a pressure cooker (so I hope you have one of those in your kitchen!). I found it was mildly spiced and extremely fragrant … its just a little difficult if your kids don’t like green food – my 4 year old wasn’t very sure about dipping her piece of roti in this curry hahha …

But all jokes aside, this is a delicious lamb & spinach curry. When you serve it with some rice and roti/naan, its just epic!

  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Course: main course
  • Cooking Technique: Boiling
  • Preparation Time: 20 minutes mins
  • Cooking Time: 45 minutes mins


700 gms lamb diced
1 large onion diced
2 large juicy tomatoes
1 tbsp ginger paste
1 tbsp garlic paste
2 dried red chillis
5 cups worth of spinach
1/2 tsp turmeric powder
1/2 tsp garam masala powder
2 tsps coriander powder
1 tsp cumin powder
4 pods cardamom
1 inch cinnamon stick
2 cloves
2 tsps cumin seeds
2 tbsps kasoori methi
1/4 cups cream
3 tbsps ghee
to taste Salt


  1. We begin by cooking the diced lamb in the pressure cooker. Melt a tbsp of ghee in a pressure cooker and add the diced lamb. Once it browns up, add a pinch of turmeric powder and about a cup of water (or more depending on how much meat you have) and pressure cook it for about 8 whistles. Once its done, keep the lamb pieces aside and save the water it was cooked in for later.
  2. In a pot heat a tbsp of ghee. Add the cinnamon stick, cumin seeds, cardamom pods, cloves and the red chilies and saute for a couple of minutes.
  3. Next add the diced onions and the ginger and garlic paste. Saute till the onion starts to brown a bit and then add the turmeric powder, coriander powder and cumin powder.
  4. Add the diced tomatoes. Cover with a lid and let it cook on medium low heat. Once the tomatoes break down and soften a bit, add the spinach. After the spinach wilts and cooks through, transfer to a blender and puree it to a smooth consistency. You can use the water the lamb was cooked in, to loosen up the mixture if needed. Be careful that you don’t burn yourself in this process!
  5. Heat a tbsp of ghee in the pot and return the blended spinach mixture. Add the kasoori methi and season with some salt.
  6. Let this simmer for 10 minutes and then add the cooked lamb. If you want to loosen up the curry, add the water from the pressure cooker.
  7. Final step is to stir in the cream and the garam masala.
  8. Serve hot with some fresh hot rice and roti/ naan.


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