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!
- 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.
- 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.
- 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.
- 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!
- Heat a tbsp of ghee in the pot and return the blended spinach mixture. Add the kasoori methi and season with some salt.
- 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.
- Final step is to stir in the cream and the garam masala.
- Serve hot with some fresh hot rice and roti/ naan.