Saagwala Lamb – Spinach and Kale Lamb Braise

Jan 9, 2015 by

Lamb Main


Saagwala gosht – or rather, lamb and spinach curry is an absolute must on bone-chilling days. We ate this when we were kids on cold-rainy British days and we went to bed satiated and insulated. It was time to do the same for my kids now. Saagwala gosht are pieces of lamb that have braised away in a rich sauce of spinach, tomatoes and caramelized onions. There are some who will not hear of combining spinach and tomatoes – but there argument is purely aesthetic – and at times I follow suit (think saag paneer). But not for this dish. The tangy twist is more than  needed to balance out the sturdy flavors of the lamb and the minerally backdrop of the spinach. I also like to add kale – a leafy green that’s a tad more assertive in flavor and texture and full of  nutrients. Like many Indian dishes, you can tweak the gravy consistency to a wetter variety that pairs vey well with rice or keep it drier and tighter if you plan on serving it with naan or bread. As for the meat, the bone is what makes this dish, giving it that gelatinous-umami sauce – feel free to get a combination of shoulder and leg of lamb if you want the best of both worlds of on and off the bone, or go for the stew pieces (butcher’s call it that) which usually come from the neck.


Recipe For Lamb


2 lb. Lamb, stew-sized pieces

2 cups curly kale, shredded

4 cups, baby spinach, whole leaves

1 large yellow onion, finely diced

2 tbsp. yoghurt

1 ½ tsp. cumin

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp blackpepper

½ tsp. turmeric

1 ½ heaped tsp. coriander powder

2 cups crushed tomatoes

1 tbsp. ginger grated

1tsp. garlic, grated

Cooking Oil

Handful of fresh cilantro



1)   Marinate the lamb pieces in yoghurt for 20 minutes and set aside

2)   Heat enough oil to glaze the bottom of a pan. Add cumin and when it turns a shade of red, add onions and saute on med-high heat. Once they become  browned on the edges, add the ginger and garlic followed by the remaining spices and salt. Cook out for 2 minutes and then add the tomatoes. Once oil separates, add the spinach and kale and cook out for another 5 minutes, followed by the meat.. Brown the meat for about 15 minutes. Pour in 2 cups of water, bring to a boil and reduce to a simmer. Cook until meat is tender (45-60 mins)

3)   Finish with fresh cilantro and serve with rice

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