Lamb Saagwala (Lamb and Spinach Curry)

2013-06-02 22.22.03

Another popular Indian dish at Indian restaurants, especially among Americans is lamb saagwala. The curry is mildly spiced, so it is appealing to almost any palate. Cream is added towards the end, which gives it a tad rich flavor. The lamb is cooked in a pressure cooker, which reduces the cooking time immensely and gives the lamb its tender texture. Popular in Pakistan and North India, lamb saagwala is sure to please your mouth. Serve it with some nice garlic naan and you’ve got yourself a homey comfort dish that will warm your belly.


  • boneless lamb cut into chunks
  • 1 bag spinach
  • 1 onion, sliced
  • 1 tomato, pureed
  • 1 green chili
  • 1-2 red chilis
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 2-3 green cardamoms
  • 1 bay leaf
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1/4 cup cream
  • oil for cooking
  • 1/2 cup water
  • salt to taste

To Make:

Heat oil in pressure cooker. Add red chilis, bay leaf, cardamom, and cumin seeds.

2013-06-02 21.15.37

Once they sizzle add onions. 2013-06-02 21.18.54

Saute till translucent and add turmeric and ginger garlic paste. Stir until raw smell goes away.

2013-06-02 21.21.40

Add tomato puree, stir, add spices. Stir. Add 1/2 cup water.2013-06-02 21.23.54

Add the lamb. Stir. 2013-06-02 21.25.21 2013-06-02 21.26.59

Put lid on pressure cooker and cook on medium heat for 15 minutes. Turn heat up to high, cook till 3 whistles. Turn off heat and let the steam release. Once released, add the lamb to another pot and cook over medium heat.2013-06-02 21.58.21

Sorry about the dirty stove, this stuff will splatter. Haha.

Now add 3/4 of the spinach. 2013-06-02 21.59.03

Here’s the tricky part. Once the spinach has started cooking down, take the spinach along with part of the sauce (you won’t have any other choice) and add it to a blender and puree it. Keep it aside and add the remaining spinach and stir until the spinach has cooked and mixed itself into the curry. Now add the pureed spinach back to the pot. The point of adding the spinach last and cooking it without a lid is to keep the spinach a nice green color. If you cook spinach with a lid, it turns a dark color, and kinda looks like poo. 2013-06-02 22.01.55 (1)

Stir until completely mixed. 2013-06-02 22.08.46

Cook for another five minutes, then add the cream. Adjust spices as necessary and then you’re done!2013-06-02 22.20.24Doesn’t it look good?

2013-06-02 22.22.13 2013-06-02 22.22.30

2 responses to “Lamb Saagwala (Lamb and Spinach Curry)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s