#lamb saag

We had a good dinner last evening at Saffron in Zionsville. When we first moved to the area ~ 30 years ago there were no Indian restaurants in Zionsville; there are 2 now.

From left to right are bhindi masala, lamb saag, and chicken madras. We both love bhindi, okra dry fried with masala spicing. I love saag, usually a creamy spinach sauce but at Saffron they include mustard greens. This saag was great. I used it as a “spinach dip” with the naan.

Ingredients

1 lb cubed, boneless lamb

½ lb fresh spinach, De-steamed and lightly torn apart

1 Medium Onion chopped

2 Tbsp dried Fenugreek

½ tsp Ginger

½ tsp minced garlic

3 Tbsp ghee

1 tsp turmeric

1 ½  tsp coriander 

2 heaping spoons of tomato puree

1 level tsp Garam Masala

2 cups rice (rinsed and cooked per instruction)

Instructions

Rinse the meat and spinach and set aside

Combine the Ginger and Garlic into a food processor and blend to smooth and creamy.

Cook onions in ghee over med heat to lightly brown.

Add lamb and stir occasionally for 5 mins or until the lamb is brown on the outside.

Stir in the Ginger/Garlic, tomato paste and 1 cup of water and bring to a gentle boil.

Cover and let simmer for 25-30 mins or until lamb is tender.

Add spinach and fenugreek and stir gently until the spinach is tender and wilty.

Spoon over rice and serve with Naan bread.

Tips

If you want a slightly more creamy saag, feel free to had half a cup of coconut cream. 

Indian Lamb Saag

Saag - or sag - is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian Subcontinent with bread such as roti or naan or rice.

Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients. Saag gosht (spinach and meat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world.