Lamb and spinach curry (lamb saag)

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
6 tablespoons Olive oil

1 teaspoon cumin seeds

6 cardamom pods, break open and remove the seeds

1 cinnamon stick

1 boneless leg of lamb, visible fat removed and cut into 1 pieces

2 onions chopped

5 garlic cloves, minced

2 piece of ginger, finely chopped

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon turmeric

1 teaspoon salt

Cayenne pepper to taste

¼ - ½ cup water

1 tablespoon garam masala

2 10 oz pkgs frozen chopped spinach defrosted and all excess water squeezed out

¾ cup half and half, or cream


  • Warm the skillet and add the olive oil. When heated, add the cumin seeds, cloves, cardamom seeds and cinnamon stick.
  • Heat until the seeds begin to sputter. Add the chopped onions, garlic and ginger. Sauté for 4 5 minutes.
  • Add the lamb pieces and fry for a couple of minutes. Add the ground cumin, ground coriander, turmeric, salt and cayenne.
  • Fry until you can't see any pink on the outside of the lamb. Sometimes the lamb creates enough liquid on its own.
  • If it seems dry, add a little bit of the water. You can always add more if necessary.
  • Reduce the heat and cover with a lid. Cook for about 50 minutes. Check often to make sure that the mixture hasn't dried out.
  • Remove lid; add the spinach and garam masala. Stir well to combine, and replace lid. Cook for about 10 15 more minutes.
  • Remove lid, increase heat. If there is some excess liquid you can cook for several minutes to let it evaporate.
  • Add the half and half. Cook to heat through. You want the mixture to be creamy not runny.
  • If there is still too much liquid you can mix a little cornstarch with cold water and add to the lamb.
  • Serve over fluffy white rice basmati is preferable.

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