Member recipe

Lamb Saag

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(3 ratings)

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Cooking time

Prep: 15 minutes Cook: 1 hour and 30 minutes

Skill level



Serves 4

Easy lamb curry

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  • 2 tsp coriander seeds, toasted and ground
  • 2 tsp cumin seeds, toasted and ground
  • 3 garlic cloves, peeled
  • thumb-sized piece of ginger, roughly chopped
  • 2 green chillies, roughly chopped
  • 1 large onion, roughly chopped
  • oil for frying
  • 750g lamb shoulder, fat trimmed off
  • 1 tsp turmeric
  • 2 cardamom pods, squashed
  • 4 large tomatoes, quartered
  • 500ml Lamb stock
  • 200g spinach, roughly chopped
  • Fresh Coriander


  1. Toast the coriander and cumin seeds and grind

  2. Put the garlic, ginger, chillies and onion into a food processor and whizz to a purée

  3. Heat oil in a large casserole. Brown the lamb all over and take out.

  4. Fry spices in the same pan for 2 minutes then add the onion purée and cook for 2 minutes.

  5. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.

  6. Stir in the spinach then cook for 45 minutes or until the lamb is tender.

  7. Scatter over coriander. Serve with naan or rice.

Comments, questions and tips

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21st Jan, 2017
I am doing it and waiting for its to be done but its my first time and dont know if its good or rubbish also sometimes i dont understand the word mean though
Robin Woodward
24th Oct, 2016
Made a vegetarian version with sweet potato (roasted separately to keep crisp) adding peppers and courgette with the onions and using vegetable stock. Also left out the chilies but added some chili marinated tandoori chicken for the omnivores. Had originally tried to reduce the cooking time, but due to liquidity only managed to shave off 15 mins by turning the heat up a bit. Lovely curry.
30th Aug, 2016
***** 5 This tastes very authentic. I blanched the spinach and chopped in food processor before adding it. There was a lot of stock left over, so I froze it and simply braised some lamb in it for another meal. The curry is quite hot but this does not overpower the spices used. Many spinach dishes are mild and bland, but not this one.
13th Nov, 2015
Loved this recipe made it with chicken as I don't like lamb, spicing was great and really easy. Thanks for sharing!
1st May, 2014
We really enjoyed this curry - simple to make and tasted authentic. Make a couple of alterations due to personal taste and availability of ingredients: I added a cinnamon stick, as for me it's a key flavour of a saag, and 1tsp mustard seeds which I toasted with the cumin and coriander. I uses a red onion and a couple of large spring onions, 1tsp dried chilis instead of fresh chilli, chicken stock rather than lamb and frozen ginger and coriander. Tasted great to us!
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