Lamb Saag

Ingredients

• 1.5 lb boneless lamb shoulder
• ½ cup plain whole-milk yogurt
• 4 tbsp ghee or vegetable oil
• 1 whole large yellow onion
• 6 cloves garlic cloves
• 1 inch piece fresh ginger
• 10 oz fresh spinach, loosely packed
• 1 cup diced tomatoes (canned or fresh)
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chili powder
• 1.5 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 cup low-sodium chicken or vegetable broth
• ½ cup heavy cream or coconut cream
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Cut 1.5 lb of boneless lamb shoulder into 1.5-inch cubes, removing any large pieces of fat as you go. Place the lamb in a bowl and add 0.5 cup of yogurt, 0.5 tsp of kosher salt, and 0.25 tsp of turmeric powder. Stir well to coat, then set aside to marinate for 10 minutes — this tenderizes the meat and builds flavor.

2. 2

   While the lamb marinates, dice 1 large yellow onion into 0.5-inch pieces. Peel and mince 6 garlic cloves. Peel and grate a 1-inch piece of fresh ginger on a microplane. Set all three aside in separate small bowls.

3. 3

   Measure out 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 0.5 tsp Kashmiri red chili powder, and 0.25 tsp freshly ground black pepper into a small bowl — mixing your dry spices ahead of time ensures they bloom evenly in the hot oil.

4. 4

   Roughly chop 10 oz of fresh spinach (don't worry about perfect size — it will wilt significantly). Have 1 cup of low-sodium broth, 0.5 cup of heavy cream, and 1 cup of diced tomatoes measured and ready. Chop 2 tbsp of fresh cilantro for garnish.

5. 5

   Set a large heavy-bottomed pot (at least 4-quart capacity) over medium-high heat and let it preheat for 1 minute. Add 4 tbsp of ghee and let it heat until it shimmers — it should be hot enough that a small piece of onion sizzles immediately on contact, but not smoking.

6. 6

   Working in batches to avoid crowding, add the marinated lamb cubes directly to the hot ghee without stirring for 2 minutes — this creates a golden brown crust instead of gray, steamed meat. Stir and cook for another 2-3 minutes until all sides are deeply browned. Transfer the cooked lamb to a clean plate.

7. 7

   In the same pot, add the diced onions and cook over medium heat, stirring occasionally, until they turn golden and soft, about 8-10 minutes. You should smell a caramelized, sweet aroma — this is the flavor foundation of your curry.

8. 8

   Add the minced garlic and grated ginger to the onions and stir constantly for 1 minute — you'll notice the raw garlic smell fade as the garlic becomes fragrant and slightly golden. This releases their aromatic oils into the oil.

9. 9

   Lower the heat to medium and add the measured spice blend (1.5 tsp cumin, 1 tsp coriander, 1 tsp garam masala, 0.5 tsp chili powder, and 0.25 tsp black pepper). Stir constantly for 30 seconds — the spices should toast slightly and smell warm and toasty, not raw.

10. 10

    Pour in 1 cup of diced tomatoes and stir well to combine with the spices and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and begin to break down slightly. You should see the oil beginning to separate from the tomato mixture.

11. 11

    Return the browned lamb (along with any accumulated juices) to the pot and stir to coat with the spice mixture. Pour in 1 cup of low-sodium broth and bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, partially cover the pot, and let the lamb braise for 25-30 minutes, stirring occasionally, until the meat is very tender and easily pierced with a fork.

12. 12

    Add the chopped spinach and stir until it begins to wilt, about 2 minutes. The pot will look full at first — the spinach shrinks dramatically as it releases its moisture. Once the spinach is fully wilted and dark green, pour in 0.5 cup of heavy cream and stir until completely combined.

13. 13

    Taste the curry and season with additional salt if needed — start with 0.25 tsp and stir, then taste again. The curry should taste rich, creamy, and balanced between the earthiness of spinach and the warmth of the spices. Simmer gently for 2 more minutes to marry all the flavors.

14. 14

    Transfer the lamb saag to a serving platter or individual bowls and scatter the chopped fresh cilantro over the top. Serve immediately with warm basmati rice or Indian flatbread — the creamy sauce is meant to soak into the rice or bread.

Tools you’ll need

• large heavy-bottomed pot (4-quart or larger)
• cutting board
• chef's knife
• microplane grater
• small mixing bowl
• wooden spoon or silicone spatula
• measuring spoons
• measuring cups
• instant-read thermometer (optional, for checking lamb doneness)

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