Lamb saag recipe

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This is delicious served with Speedy Vegetable Biryani.

  • Yield: 2 to 3 Servings


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 onion
  • 2-cm/¾-in piece of fresh ginger
  • 2 plump garlic cloves, peeled
  • 2 tablespoons freshly chopped coriander/cilantro
  • 1 tablespoon ghee
  • 1 lb (450 g) boneless lamb, cubed
  • 4 tomatoes, quartered
  • 2 cardamom pods
  • ¾ teaspoon ground turmeric
  • 1 teaspoon salt
  • 4 cups (230 g) baby spinach leaves, rinsed
How to Make It
  1. Press the Sauté button on the multi-cooker. Put the cumin and coriander seeds in the pot. Once you start to smell the aroma from the seeds, transfer them to a food processor. Add the onion, ginger, garlic and coriander/cilantro and chop finely.
  2. Add the ghee to the pot. When melted, add the contents of the food processor. Stir for about 3 minutes, then add the lamb and brown on all sides. Add the tomatoes, cardamom, turmeric and salt and stir. Add 125 ml/8 tablespoons water and stir.
  3. Secure the lid in place and set to Meat/Stew for 35 minutes. At the end of cooking, use the NPR method. Stir in the spinach before serving.

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