Lamb saag

Recipe uploaded by

olive magazine

33 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).
2. Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.
3. Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.

Know-how

Buying whole spices means they will keep longer and toasting them releases more of the flavour. Crush them in a coffee grinder or pestle and mortar. Use more chilli if you like things hot or leave it out if you don't.

Per serving

393 kcalories, protein 42.4g, carbohydrate 12.2g, fat 19.7 g, saturated fat 7.8g, fibre 3.2g, salt 0.8 g

Latest comments and suggestions

Results 21-40

• DigsySE18

  30 September 2008

  DigsySE18 rated and commented on this recipe

  

  I agree with other comments, it was a bit watery so took the lid off to let it condense down a bit. Also added some garam masala as the sauce was a bit nothing-y to start with. BUT it did taste fantastic when done. Will do it with lamb neck fillets next time - cheaper and more tender.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joeytee

  04 October 2008

  joeytee rated and commented on this recipe

  

  This was absolutely great! We ate it all! But it was a bit hot for me - next time just the one chilli!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• %%

  09 October 2008

  %% rated and commented on this recipe

  

  Took the above comments into account & added less stock, more spices (personal taste) & tomato puree to get a better consistency. Also used left over roast leg of lamb. Plates were clean at the end! Delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fluffy

  02 November 2008

  Fluffy rated and commented on this recipe

  

  Turned out fine. Not too watery (I simmered with lid on for 45 mins and without for 30 mins). Used 1 chilli with seeds and 2 without which gave plenty of a 'kick' for me and was not too hot for the rest of family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• craigs

  24 November 2008

  craigs rated and commented on this recipe

  

  i love this recipe ,but instead of adding the stock and tomatoes,add a tin of chopped tpmatoes it makes it alot thicker then you can add more spinach and not worry about it being too watery

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Naomibrook

  07 January 2009

  Naomibrook rated and commented on this recipe

  

  Pretty hard work getting the meat off the shoulder, and did think it might have been better to buy it cubed. however, i was making this in advance and use the bone to make some stock which gave the dish a great taste. i added lentils and cooked it with the lid off for the last 45mins to make sure it wasn't too watery. everyone loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• samsfood

  24 January 2009

  samsfood rated and commented on this recipe

  

  Really tasty. I cooked it for a lot longer than the recipe said - but it is one of those dishes that can simmer in the oven until ready - so great for a dinner party. The lamb just fell apart. I added a tin of tomatoes which worked well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  06 February 2009

  Caroline rated and commented on this recipe

  

  Really pleased we made this-wasn't sure reading the reviews but it was really delicious. HOWEVER I did cook the spinach before I added it to the curry (poor boiling water over spinach in colander, squeeze out excess water) as spinach is very watery. Made for 2 people so did half the portions, and added 1tsp of garam masala as suggested which really helped. Prob add a bit more garam masala next time. (Made with tomates not tinned tomatoes). lovely cant wait to make again, and also a pretty healthy curry too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie Day

  08 February 2009

  Melanie Day commented on this recipe

  We really enjoyed this curry - after reading other peoples comments about the curry being wet we ensured we simmered off most of the liquid before adding the spinach. We only then simmered for a few minutes to allow the spinach to wilt. Next time we might add more chilli for an extra kick !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nancy Rowland

  23 February 2009

  Nancy Rowland rated and commented on this recipe

  

  I thought this recipe was yummy and I used frozen leaf spinach which worked very well

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah_clk

  28 February 2009

  Sarah_clk rated and commented on this recipe

  

  wow - this curry was lovely. I made it as part of a valentines feast for my fiance. I used lamb on the bone and left it cooking for most of the day - it was happy just sitting on the cooker. The meat fell apart it was so tender and the flavours gorgeous. Will definetly be making it again. The sauce was thick and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate harris

  15 March 2009

  kate harris rated and commented on this recipe

  

  I did this recipe last night, i have never made a curry from scratch so was a bit anxious about all the toasting and blitzing! but it was really easy. The only change i made to the recipe was i didn't add all the chillies, i put in 1 with seeds and 1 without seeds, because i was worried it would be too hot! But it needed all of them!! Tender meat, and gorgeous sauce, a served it with garlic naan bread (recipe on this site) and basmati rice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zimstelly

  25 March 2009

  Zimstelly rated and commented on this recipe

  

  This was delicious, my brother said it is the best Lamb Saag he has ever tasted. I did cook this longer to make the meat more tender, and it was a tad watery but this got better with the extra cooking time. This would be divine in a slow cooker.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liz

  13 May 2009

  Liz commented on this recipe

  Everyone in my family enjoyed this even my son who wouldn't normally touch spinach! I agree it was a little watery so would leave the cover off after putting in the spinach to reduce it down. As I was cooking for children I was a little worried about the quantity of chilli so only used 2 green chillis minus the seeds in one - It lacked the 'kick' I would normally like so I think I will be braver next time! I also put fresh coriander on the top before serving and that was delicious. Will definitely do again and may try it with chicken.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  01 July 2009

  Krissy commented on this recipe

  Fantastic! As mentionned above there was a tad too much liquid so I just reduced it slightly at the end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lurvlyloz

  03 July 2009

  lurvlyloz rated and commented on this recipe

  

  very simple to make and VERY tasty! glad i made the effort to make it rather than being a lazy jar curry!x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  03 August 2009

  JOOLES rated and commented on this recipe

  

  I made this last night and it was absoutly scrummy, just like you would expect in any good resturant (without blowing my own trumpet). I cooked it for a lot longer than what was stated as i too found it abit loose, if it came to it i may have put it through a sieve, but by simmering untill it reduced it came out perfect. I will definetly be making this again. x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• middle_pin2

  06 August 2009

  middle_pin2 rated and commented on this recipe

  

  I read all the above and did the following: reduced the stock to 200ml. Added 2tsp of garam masala and 1tbsp of tomato puree. I used 500g of lamb and 4 whole tomatos. I used 3 chillis with seeds and cooked it for 45 mins covered, then a further 55 minutes uncovered (whilst simmering briskly for the last 30 minutes to get rid of all the water - as mentioned above). The curry was lovely. It served 3. lamb succulent, and not watery at all. I would personally add another chilli next time though as it was still quite mild. (oh and i also bought all the spices already ground as i didn't have time to do all the toasting and grinding!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pam

  07 October 2009

  Pam rated and commented on this recipe

  

  This is THE best curry i've ever made. Definately restaurant quality. I used neck of lamb fillet which was really tender. I found 3 chillis was perfect for me. Must admit it DID look watery when i lifted the lid off to put in spinach, but leave the lid off and reduce and you've got a curry to die for. It looked, smelt and tasted AMAZING. It left my lips tingling with chilli heat. PERFECT.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andrew longstaff

  27 October 2009

  andrew longstaff commented on this recipe

  i was a little dissapointed when i ate this meal on the day i made it, thought it lacked any taste. had another helping the day after and what a change. must be the best curry i have ever made. if you can wait, make it the day before you want it, the diffrent flavours really come through.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4361/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 garlic cloves , peeled
• A large thumb-sized piece of ginger , roughly chopped
• 2-3 green chilli , roughly chopped
• 1 large onion , roughly chopped
• oil for frying
• 750g lamb shoulder, fat trimmed off
• 2 tsp coriander seeds , toasted and ground
• 1 tsp turmeric
• 2 cardamom pods , squashed with the blade of a knife
• 4 large tomatoes , quartered
• lamb stock, cube or concentrate, made up to 300ml
• 200g spinach , washed and roughly chopped
• 2 tsp cumin seeds , toasted and ground

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 3 garlic cloves , peeled
• A large thumb-sized piece of ginger , roughly chopped
• 2-3 green chilli , roughly chopped
• 1 large onion , roughly chopped
• oil for frying
• 750g lamb shoulder, fat trimmed off
• 2 tsp coriander seeds , toasted and ground
• 1 tsp turmeric
• 2 cardamom pods , squashed with the blade of a knife
• 4 large tomatoes , quartered
• lamb stock, cube or concentrate, made up to 300ml
• 200g spinach , washed and roughly chopped
• 2 tsp cumin seeds , toasted and ground

Per serving

393 kcalories, protein 42.4g, carbohydrate 12.2g, fat 19.7 g, saturated fat 7.8g, fibre 3.2g, salt 0.8 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk