Lamb Saag (Curried Lamb And Greens)
- 30m Prep Time
- 2h Cook Time
- 2h Ready In
6 to 8 servings Use any combination of sturdy cooking greens as a substitute for the spinach and mustard: Amaranth, lamb’s quarters, collards, turnip greens, and kale are all good choices. Mutton and goat shoulder are excellent substitutes for the lamb.
Ingredients
- 2 ½ to 3 pounds lamb shoulder or neck chops, or 2 pounds boneless lamb shoulder
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil or Ghee
- ¼ cup vegetable oil or Ghee
- 2 teaspoons cumin seeds
- 1 teaspoon yellow or black mustard seeds
- 3 dried Kashmiri chiles or chiles de árbol, seeded and stemmed
- 2 bay leaves
- 2 large onions, chopped
- 6 garlic cloves, chopped
- 1 to 3 serrano peppers, seeded and chopped
- 1-inch piece ginger, peeled and minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground fenugreek
- (¼ teaspoon ground cloves)
- 2 cups water
- One 14 ½-ounce can diced tomatoes
- 1 ½ pounds chopped fresh spinach, or one 10-ounce package frozen spinach
- 1 pound mustard greens, chopped
- ⅓ cup plain yogurt
- Salt and cayenne pepper to taste
- Cooked basmati rice
- Chopped cilantro
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 ½ to 3 pounds lamb shoulder or neck chops, or 2 pounds boneless lamb shoulder
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil or Ghee
- ¼ cup vegetable oil or Ghee
- 2 teaspoons cumin seeds
- 1 teaspoon yellow or black mustard seeds
- 3 dried Kashmiri chiles or chiles de árbol, seeded and stemmed
- 2 bay leaves
- 2 large onions, chopped
- 6 garlic cloves, chopped
- 1 to 3 serrano peppers, seeded and chopped
- 1-inch piece ginger, peeled and minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground fenugreek
- (¼ teaspoon ground cloves)
- 2 cups water
- One 14 ½-ounce can diced tomatoes
- 1 ½ pounds chopped fresh spinach, or one 10-ounce package frozen spinach
- 1 pound mustard greens, chopped
- ⅓ cup plain yogurt
- Salt and cayenne pepper to taste
- Cooked basmati rice
- Chopped cilantro
Let's Cook
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Step 1.
Trim off excess fat from: 2 ½ to 3 pounds lamb shoulder or neck chops, or 2 pounds boneless lamb shoulder
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Step 2.
If using boneless shoulder, cut the meat into 1 ½-inch pieces. Toss the lamb in a bowl with: 1 ½ teaspoons salt
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Step 3.
Heat in a Dutch oven over medium-high heat: 2 tablespoons vegetable oil or Ghee
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Step 4.
Add the lamb in batches and brown on all sides. Transfer the browned lamb to a plate. Reduce the heat to medium, drain off any fat, and add: ¼ cup vegetable oil or Ghee; 2 teaspoons cumin seeds; 1 teaspoon yellow or black mustard seeds
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Step 5.
When the seeds become fragrant and start to pop, add: 3 dried Kashmiri chiles or chiles de árbol, seeded and stemmed; 2 bay leaves
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Step 6.
Cook until the chiles and bay leaves crisp and darken, about 30 seconds more. Add: 2 large onions, chopped; 6 garlic cloves, chopped; 1 to 3 serrano peppers, seeded and chopped; 1-inch piece ginger, peeled and minced; 2 teaspoons ground turmeric; 1 teaspoon ground coriander; ½ teaspoon ground fenugreek; (¼ teaspoon ground cloves)
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Step 7.
Cook, stirring, until the onions are soft and translucent, about 10 minutes. Add: 2 cups water; One 14 ½-ounce can diced tomatoes; 1 ½ pounds chopped fresh spinach, or one 10-ounce package frozen spinach; 1 pound mustard greens, chopped
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Step 8.
Bring to a simmer, reduce the heat, cover, and cook until the meat is tender, about 1 ½ hours.
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Step 9.
Uncover and simmer for another 20 or 30 minutes to thicken the curry. Remove the bay leaves. If using shoulder or neck chops, transfer them to a baking sheet. When cool enough to handle, shred the meat, discarding any bones or gristly bits, and return the meat to the pot. Stir in: ⅓ cup plain yogurt; Salt and cayenne pepper to taste
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Step 10.
Serve with: Cooked basmati rice
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Step 11.
Garnish each serving with: Chopped cilantro