🥬 Lamb Saag

Name: Lamb Saag
Total time: 90 min
Yield: 4
Cuisine: India · Punjab
Ingredients: 700 g boneless lamb shoulder, cubed; 500 g fresh spinach; 2 onions, finely chopped; 4 garlic cloves, grated; 2 tsp garam masala; 1 tsp ground cumin, 1 tsp ground coriander; 60 ml cream; 2 tbsp vegetable oil; Salt, 1 fresh green chili (optional)

Origin: India · Punjab

578kcal

per serving · 350 g

165kcal

per 100 g

49 gProtein14 g / 100 g

35 gFat10 g / 100 g

14 gCarbs4 g / 100 g

Lamb saag is a North Indian curry of tender lamb braised in a thick, silky spinach sauce. Onion, garlic and garam masala give it depth, and a splash of cream at the end rounds out the earthy greens. The result is rich, mildly spiced and deep green, usually served with basmati rice or flatbread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein14 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

lambspinachoniongarlicgaram masalacream

Recipe

4 servings90 min

Ingredients

700 g boneless lamb shoulder, cubed
500 g fresh spinach
2 onions, finely chopped
4 garlic cloves, grated
2 tsp garam masala
1 tsp ground cumin, 1 tsp ground coriander
60 ml cream
2 tbsp vegetable oil
Salt, 1 fresh green chili (optional)

Method

Wilt the spinach in a little boiling water, drain and blend into a coarse purée.
Heat the oil and fry the onions until golden, about 10 minutes; add garlic, chili and the ground spices and cook 1 minute.
Add the lamb and brown on all sides, then add 300 ml water and salt, cover and simmer 60 minutes until tender.
Stir in the spinach purée and garam masala and cook 10 minutes uncovered until thick.
Turn off the heat, stir in the cream and serve hot.

How to make it lighter

Use only 2–3 tbsp cream, or leave it out; the spinach alone makes the sauce thick.
Trim visible fat from the lamb before cooking — shoulder carries a lot of it.
Serve with a measured 150 g of cooked rice instead of buttery flatbread; 1 tbsp oil ≈ 120 kcal, so measure the frying oil too.

History

Saag dishes, built on cooked leafy greens, are a staple of Punjabi home cooking in northern India and Pakistan. Pairing the greens with lamb or mutton is a common restaurant and home variation, and saag gosht is widely served in Indian restaurants abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →