Lamb Saag (Palak Gosht) - Hinz Cooking - A Food Blog with Simple and Easy Dinner Recipes (2024)

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Authentic lamb saag recipe famous as palak gosht will give you the restaurant style flavor at home. Tender lamb and spinach ribbons cooked in one pot infused with the flavor of Indian spices make a perfect combination of healthy curry. Must be a choice of incredible dinner as the tempting green texture of this recipe is itself inviting.

What is Lamb Saag?

When it comes to making an Indian dish with a combination of veg and non veg then Lamb saag (locally called Palak gosht) is a perfect choice for foodies. It’s a form of Indian curry or gravy with loaded spinach and juicy sheep meat. You know the salty, sour, and garlicky flavor of Indian spices goes well with spinach and lamb as the heady aroma compels you to crave. Honestly, you don’t need a big spice list to make it only a few ingredients can make all the difference in flavor that you can easily find in your nearby store.

Yes, it would come in a list of heavy hitter dish of Indian cuisines like aloo gosht, lamb keema curry, and lamb seekh kabab.

Give a try to lamb curry without spinach

The recipe is adapted from my mother who used to make it thrice a month as she was convinced to give us healthy food options with a combination of veg and nonveg. I tried to imitate all the steps and it seems like a mind-blasting effort as it finished in no time.

Ingredients

Lamb | Spinach | Purple Onion | Ginger Garlic |
Tomato Paste | Yogurt | Whole Garam Masala | Spices | Water

How to Make Lamb Saag

Step 1: Preparation of Lamb Curry
In a heated oil add whole garam masala and let it pop to get aromatic. Add finely chopped onion and saute on medium heat to make it pink in texture. Now add ginger garlic and cook on high heat to get rid with the rawness.

Add lamb and cook on high heat and keep stirring the pan to evenly brown the meat from all sides. Season with spices (red chili, turmeric, coriander, and salt) and continue to cook on high heat. If there is some requirement to add water then add it otherwise cook with natural release of lamb meat.

Add yogurt and cook well to make a one tone curry texture. Also, add tomato paste and cook on high heat until the oil separates from pan sides. Now time to add little water. Give it a good mix and cover with lid to cook on medium flame for about 35 to 40 minutes (Cooking time may increase depending upon the quality of lamb).

Step 2: Preparation of Spinach
Properly wash the spinach and strain the water. Cut into ribbons and then coarsely ground in a grinder.

Recipe Video

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Easy Tips

• Cook meat on high heat until it changes color or releases water to get rid of unwanted smell of meat.
• Wash the spinach before cutting ribbons.
• If you are using frozen spinach, defrost it first and release the excess water through squeezing.
• You can use Mustard leaves (sarsoon ka saag) if you want to skip spinach.
• Make sure the curry should not be watery at the time of serving. If it is then cook it on high heat to evaporate water.
• Lamb saag curry should be semi-thick in texture not watery or runny or not hardly thick.

Storage Suggestions

Yes, you can store the lamb saag in air tight container in refrigerator for 01 week. If you want to store longer then freeze it for 01 month. Don't store longer as it's not contain any preservative.

Serving

Here are some more ideas of lamb and mutton:

• Lamb Curry
• Seekh Kabab with Lamb
• Mutton Karahi
• Keema Curry | Keema Samosa
• Aloo Gosht
• Keema Naan

Q & A

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