Lamb and Spinach Curry | Lamb Palak | Saag Gosht step-by-step recipe with video and photo.
About this recipe
Lamb and spinach curry (or lamb palak) is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb). This dish is very popular all over India, especially in North India.
Lamb and Spinach Curry is a powerhouse of nutrition, where one of the most nutritious elements of the vegetable world and the meat world come together. While lamb is a great source of complete protein and a good source of animal fat, spinach is well known for its high content of vitamins and minerals along with antioxidants and chlorophyll. This dish also contains an assortment of spices along with onions and tomatoes which have a lot of health benefits as well.
Palak: Palak means spinach in Hindi.
Lamb: This dish can be made with either lamb or goat meat.
Onion and tomato: They are used to make the base gravy of the dish.
Ginger and garlic: I use lots of garlic in my recipe as it pairs very well with spinach.
Spices: The whole spices I use are bay leaves, black cardamom, cumin seeds, and cloves. The powdered spices I use are garam masala, amchur (dried mango powder), and chilli powder.
Ghee: I prefer to make this dish with ghee; however, you may replace it with the cooking oil of your choice.
Kasuri methi: Kasuri methi is dried fenugreek leaves. This is an optional ingredient but I highly recommend not to skip it.
Step by step instructions
Wash and clean the spinach. Blanch spinach in boiling water. Puree the blanched spinach (steps 1,2).
Heat ghee and add cumin seeds, bay leaves, black cardamom, and cloves. Add onions and fry till it is lightly golden (steps 3,4).
Add ginger, garlic, green chilli, amchur, chilli powder, salt, and kasuri methi. Saute for a minute (steps 5,6).
Add tomatoes and cook for a few minutes until they become soft. Add garam masala. Cook for 3-4 minutes until the spices and tomatoes are cooked (steps 7,8).
Add the spinach puree. Simmer for 5-6 minutes and set aside (steps 9,10).
In a separate pan, heat 1 tablespoon ghee. Add the lamb pieces (step 11).
Cook the lamb on high heat until it browns from all sides. Then add some water and let the lamb cook till it's tender (step 12).
Add the spinach gravy and simmer for 5 minutes (steps 13,14).
Tips for making the best lamb palak
Transfer the blanched palak to iced water immediately. This will help in retaining the colour of the spinach.
Do not skip the tomatoes. It makes the dish very flavourful.
Do not skip Kasuri methi (dried fenugreek leaves) even though it is an optional ingredient. It pairs very well with this curry and adds a nutty flavour to the dish.
You can use goat instead of lamb in this dish. As goat meat takes a long time to cook, you may want to pressure cook the goat with some salt and whole spices till it's tender.
Cook the lamb on high heat initially till it's brown all over, then reduce the heat and cook till it's tender.
Add the spinach gravy to the lamb once the lamb is tender.
Soft and succulent pieces of lamb in the mildly spiced spinach gravy is a pleasure for the taste buds. Here are some accompaniments recipes that can be paired with lamb and spinach curry for a complete meal.
Click here for more lamb and goat recipes.
This dish is:
- delicious and nutritious
- very different from a regular onion-tomato curry
- freezer friendly
Spinach Lamb Curry (Lamb palak / Saag gosht)
- 2 bunch spinach
- 1 kg lamb
- 1 large onion finely chopped
- 1 large tomato finely chopped
- ½ inch ginger grated
- 5-6 cloves garlic grated or finely chopped
- 1-2 green chilli finely chopped (or as per taste)
- 2 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 black cardamom
- 2-3 cloves
- 1 tablespoon kasuri methi
- 1 teaspoon amchur
- ½ teaspoon chilli powder
- 1 teaspoon garam masala
- Salt to taste
- Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes
- Strain the spinach and refresh with cold water to stop cooking any further
- Blend the spinach in a blender. Set aside
- Heat a frying pan, and add 1 tablespoon ghee. Add cumin seeds and let it splutter
- Add black cardamom, cloves, and bay leaves. Fry for a few seconds
- Add onions and fry until they are lightly golden
- Add ginger, garlic, green chilli, and fry for a further 1-2 minutes
- Add kasuri methi, amchur, red chilli powder, and salt. Mix well
- Add tomato and cook for a few minutes until they are soft
- Add garam masala and cook until the spices and tomatoes are done
- Add the spinach puree and mix well
- Let it simmer for 4-5 minutes
- In a separate pan, heat 1 tablespoon ghee
- Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides
- Add little water and bring to boil. Cover and simmer until the lamb is cooked (approximately 15 minutes)
- Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil
- Simmer for 5-6 minutes or until the spinach is completely cooked
Click here to watch lamb palak web story.