link Lamb Saagwala ( or beef ) Recipe

This is the dish that made me fall in love with Indian Food when I lived in the big city of Fort Wayne, IN.  It’s delicious and has the option of adding some heat for those of you (like myself) who like their food to pack a punch. If you’ve never had lamb and spinach curry your missing out.  It’s not the prettiest dish on the planet but it is one of the tastiest!

  • 2-3 lbs lamb, trimmed of fat, cut into one-inch cubes ( or beef )
  • 4 tbsp ghee, divided  ( clarified butter )
  • 2 dried red chilis
  • 3 cloves
  • 1 one-inch stick of cinnamon
  • 4 green cardamom pods
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 large onion, diced
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 2 tomatoes, diced
  • 6 cups spinach, or any mixed greens (mustard, kale, etc)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp crushed kasoori methi ( dried fenugreek leaves )
  • 1/2 tsp garam masala powder
  • 1/4 cup cream
  • salt and pepper to taste
  1. In a heavy-bottomed saute pan, heat two tbsp ghee. Brown the lamb cubes and remove to a separate pot and allow to cook in a bit of water until tender.
  2. In the same pan that was used to brown the meat, add the red chilis, cinnamon, cardamom, and cloves. Saute until you can smell the aroma.
  3. Add the coriander seeds and cumin seeds. Once they start to pop, add the onions.
  4. Saute onions until almost golden brown.
  5. Add ginger-garlic paste and turmeric. Saute till raw smell goes away.
  6. Add tomatoes. Cover and simmer until tomatoes are soft. Add the greens. Carefully mix in the greens, and let simmer for 5 minutes.
  7. Transfer to a blender. Blend until smooth.
  8. Heat remaining ghee in the previous pan, and add the blended greens mixture.
  9. Add the coriander, cumin, and kasoori methi.
  10. Cover and simmer for ten minutes. Adjust salt as necessary.
  11. Add the lamb. Cover and simmer for another 20 minutes, stirring often. Add a little water if needed.
  12. Stir in cream and garam masala.
  13. Serve hot and with Rice.

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