Lamb Saag (Curried Lamb And Greens)

Let's Cook

1. Step 1.

   Trim off excess fat from: 2 ½ to 3 pounds lamb shoulder or neck chops, or 2 pounds boneless lamb shoulder

2. 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

3. Step 3.

   Heat in a Dutch oven over medium-high heat: 2 tablespoons vegetable oil or Ghee

4. 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

5. 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

6. 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)

7. 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

8. Step 8.

   Bring to a simmer, reduce the heat, cover, and cook until the meat is tender, about 1 ½ hours.

9. 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

10. Step 10.

    Serve with: Cooked basmati rice

11. Step 11.

    Garnish each serving with: Chopped cilantro