The Lamb Saag Palak recipe is a delicious lamb curry with green chilies is the classic protein for curry that frequently gets a super impressive flavor profile that goes beyond Indian cuisine – cumin, coriander, and garam masala are some common mixtures of spices in this tasty party-sized meal. Now, take all these flavors up a notch by combining lamb with spinach, green chilies, and cilantro! In this recipe, you’ll use a few teaspoons of cumin and coriander, chile powder, salt plus black pepper in your ever-crockpot lamb curry.

Crimini mushrooms will add an earthy flavor to the mix in a hurry. You won’t get that subtle earthiness from conventional portobellos. That’s why we’d recommend sticking with cremini instead of portobellos for this recipe. Cremini mushrooms pack a serious meat-like punch. So they complement the lamb really well. And it’s worth going out of your way to buy them. (Even if they’re completely unavailable to you, feel free to substitute another mushroom with a button-like texture).

With everything


lamb saag recipe is a delicious lamb curry with big tastes of spinach, green chilies, and cilantro. This curry is a perfect blend of spices and herbs, making it a surefire hit with any lamb lover. The Lamb Saag can be made as an entree or side dish and can be served warm or chilled.


– One 1/2 lbs boneless lamb neck bones, cut into 2-inch pieces

– One tablespoon of olive oil

–  1 yellow onion, diced 

– One teaspoon ginger garlic paste

– 1 tablespoon tomato paste

– 2 cups chicken or vegetable stock

– 3 tablespoons garam masala

– 2 teaspoons fenugreek seeds

– 1/2 teaspoon ground cloves

– 1/4 teaspoon ground cinnamon 

– 2 teaspoons ground cardamom

– 1 teaspoon dried mint leaves

– 1/4 cup fresh cilantro leaves, chopped 

– Sea salt and freshly ground black pepper to taste 


  1. Preheat oven to 375 degrees F (190 degrees C). 
  2. In a large roasting pan or Dutch oven, heat the oil over medium-high heat.
  3. Add in the lamb bones and cook 4-5 minutes, or until browned golden.
  4. To a small bowl, add 3 tablespoons of olive oil and 1 teaspoon each of ground ginger, garlic paste, and tomato paste. Stir to combine but do not allow. It is to come to a boil (adding it too early will burn the spices). 
  5. Remove the lamb bones from the pan and place them into the bowl with all non-spiced oil/butter mixture. Add 1 tablespoon garam masala, 1 teaspoon fenugreek seeds, 1/2 teaspoon ground cloves, all three cardamom pods slit open but with seeds removed and dry grind together in a spice grinder until very fine, 1/4 teaspoon ground turmeric, and 2 tablespoons mint leaves that have been chopped coarsely.
  6. Mix well and then add the spices to a small dish. Because once cooked they will start to dry out. Moving the pan back to hot fire, add the remaining oil and saute. The onions for 5 minutes or until white/golden in color and quite fragrant. Add to bowl slowly with lamb curry leaving about 1/4 cup of braising liquid in the pan (but don’t stir everything just yet).
  7. Mix everything together, scraping off all meat from charred scotch bonnet pieces and potatoes into a bowl — this is important as this combined with other spices will lend a great depth of cooking flavors. The fish out of the pan if any crusty

What is Saag?

Saag is a popular dish in Indian cuisine. It is composed of Lamb Saag Palak recipe, spices, and Tomatoes. Saag typically contains a variety of greens like spinach and green chilies, as well as cilantro. How many carbs are in a side of saag?On the Listview chart below, you’ll see how many total carbs there are in a serving. By our calculations, the data itself lists just under 6 grams of carbohydrates per serving.: Saag makes up 18% of this meal’s caloric content and has 2.2 grams of net carbohydrates. This brings the daily fiber and sugar intakes to 7% and 3.3 grams respectively., helping contribute to a healthy weight and an optimal diet regimen!*The nutrition information provided is an estimate only. It may not be accurate enough for frequent decisions based on it.

How to Cook Lamb Saag Palak recipe

How to Cook Saag

Lamb Saag Palak recipe is a delicious lamb curry with big tastes of spinach, green chilies, and cilantro. This Lamb Saag recipe is easy to follow and comes with step-by-step instructions. You will love the abundant flavors that this dish offers. The spices in this dish give it a depth of flavor that you will love.

Ingredients for Lamb Saag

When you think of lamb curry. Most likely green. Not the first thing that comes to mind. Lamb Saag is definitely worth a try. This dish is prepared with fresh spinach, green, and red chilies. 

Saag is a type of lamb curry found in many North Indian households. It is made with tender chunks of lamb simmered in a thickened gravy made from spices and clarified butter or ghee. The flavors in this dish are complex and aromatic, with the spinach adding a refreshing bitterness to balance out the sweetness of the lamb and the heat of the chilies. If you’re looking for a delicious and hearty meal, Lamb Saag should be at the top of your list.

Lamb Saag Palak recipe Variations

There are so many ways to make Lamb Saag Palak, with or without vegetables. This popular lamb curry is a simple dish with big flavors of spinach, green chilies, and cilantro. Additionally, you can include other spices such as cardamom or cinnamon to give it a different flavor profile.


1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1 tablespoon grated fresh ginger root

2 tablespoons tomato paste

3 cups chicken stock

3 cups chopped frozen mixed vegetables, such as carrots, peas, and corn

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

Salt and pepper to taste

6-7 cloves Garlic, minced 

2 pounds Lamb Chops, cut into 1-inch pieces 

2 bunches of fresh Spinach, stemmed and ripped into bite-sized pieces 

Green chili peppers, seeded and sliced thin

Cilantro leaves, for garnish