Soft and succulent pieces of lamb in the mildly spiced spinach gravy, this saag gosht is so hearty and comforting. This popular curry can be served with naan bread, roti, or rice. Follow this easy recipe and make the best-tasting lamb and spinach curry.
Lamb palak (or lamb and spinach curry) is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb). This dish is very popular all over India, especially in North India.
Soft and tender lamb pieces slathered in a mildly spiced spinach sauce, palak gosht is a winning dish loved by the entire family. This easy lamb saag recipe will give you the most delicious spinach lamb curry, with every morsel bursting with flavors. Also, check out this recipe to make spinach lamb kofta curry.
Palak: I am using fresh spinach leaves in this dish. You can also replace it using frozen spinach.
Lamb: Lamb spinach curry can be made with either lamb meat or goat meat.
Onion and tomato: They are used to make the base gravy of the dish. I am using fresh tomatoes in my recipe; however, it can be substituted with tomato puree.
Kasuri methi: Kasuri methi is dried fenugreek leaves. This is an optional ingredient, but I highly recommend not skipping it.
See the recipe card for full information on ingredients and quantities.
Step 1: Wash and clean the spinach. Blanch spinach in boiling water. Puree the blanched spinach (images 1 and 2).
Step 2: Heat ghee and add cumin seeds, bay leaves, black cardamom, and cloves. Add the chopped onions and fry till it is lightly golden. Add ginger, garlic, and green chili. Saute for one minute (images 3 and 4).
Step 3: Next, add amchur, chili powder, salt, and Kasuri methi. Saute for a minute. Add tomatoes and cook for a few minutes until they become soft. Add garam masala. Cook for 3-4 minutes until the spices and tomatoes are cooked (images 5 and 6).
Step 4: Add the spinach purée. Simmer for 5-6 minutes and set it aside (images 7 and 8).
Step 5: In a separate large pan, heat one tablespoon of ghee. Add the lamb pieces (image 9). Cook the lamb on medium-high heat until it browns from all sides. Then add some water and let the lamb cook till it's tender (image 10).
Step 6: Add the spinach curry sauce and simmer for 5 minutes (images 11 and 12).
Expert Tips to make the BEST lamb palak
Transfer the blanched palak to iced water immediately. This will help in retaining the color of the spinach.
Do not skip Kasuri methi (dried fenugreek leaves), even though it is an optional ingredient. It pairs very well with this curry and adds a nutty flavor to the dish.
You can use goat instead of lamb in this dish. As goat meat takes a long time to cook, you may want to pressure cook the goat with some salt and whole spices till it's tender.
Cook the lamb on high heat initially till it's brown all over, then reduce the heat and cook till it's tender. Add the spinach gravy to the lamb once the lamb is tender.
I am using fresh spinach in this dish. You can replace it with 2 packets of frozen spinach. In that case, defrost the spinach and blend it into a puree. The rest of the recipe remains the same.
What to serve with lamb palak?
To store lamb palak, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Reheat by gently simmering on the stovetop or using the microwave, adding a splash of water if needed to maintain the desired consistency.
Yes, you can use oil instead of ghee in your lamb palak recipe. While ghee adds a rich, buttery flavor, using a neutral oil, such as vegetable or canola oil, is a suitable alternative for a lighter taste.
Yes, you can make this dish using goat meat instead of lamb. Goat meat, often referred to as mutton, is a suitable substitute, and it will impart a unique, robust flavor to this palak dish. Simply follow my recipe instructions, adjusting cooking times as needed to ensure the goat meat becomes tender during the cooking process.
The best type of lamb cut for curries, like lamb saag, is a cut that has a good amount of fat and marbling, such as lamb shoulder, leg, or shank. You can use either bone-in or boneless leg of lamb or boneless lamb shoulder. These cuts of lamb will stay moist and tender during the cooking process, and they have a rich flavor that is perfect for curries. Avoid using lean cuts of lamb, such as lamb loin or sirloin, as they do not have enough fat and marbling to stay moist and tender.
In my experience, it is best to use frozen spinach for this method. Just defrost them and blend them to make the spinach puree. Put the Instant Pot in saute mode and heat the ghee. Add the lamb pieces and brown them on all sides. Set them aside and make the onion-tomato masala as per this recipe. Add the lamb and one cup of water. Pressure cook for 15 minutes. Do a natural pressure release for 10 minutes and then manually release the remaining pressure. Add the spinach puree and simmer for another 7-8 minutes.
In my experience, it is best to use frozen spinach for this method. Just defrost them and blend them to make the spinach puree. Heat the ghee or oil in a large skillet over medium heat. Add the lamb and cook until browned on all sides and set it aside. Next, in the same skillet, make the onion-tomato masala as per this recipe. Transfer it along with spinach puree and lamb to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender.
More lamb and goat recipes
If you tried this Lamb Palak / Saag Gosht Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Saag Gosht / Lamb Palak (Lamb Spinach Curry)
- 2 lb lamb
- 2 bunches spinach
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 large onion finely chopped
- 1 large tomato finely chopped
- ½ inch ginger grated
- 5-6 cloves garlic grated or finely chopped
- 1-2 green chili finely chopped (adjust as per taste)
- 1 tablespoon kasuri methi
- ¾-1 teaspoon salt (adjust as per taste)
Prep the spinach:
- Wash the spinach thoroughly.
- Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes.
- Strain the spinach and refresh with cold water to stop cooking any further.
- Blend the spinach in a blender. Set it aside.
Make the curry base:
- Heat a frying pan, and add 1 tablespoon of ghee. Add cumin seeds and let them splutter.
- Add black cardamom, cloves, and bay leaves. Saute for a few seconds.
- Add onions and fry until they are lightly golden.
- Add ginger, garlic, and green chili. Saute for a further 1-2 minutes.
- Add Kasuri methi, amchur, red chili powder, and salt. Mix well.
- Add tomato and cook for a few minutes until they are soft and pulpy.
- Add garam masala and cook until the spices and tomatoes are done.
- Add the spinach puree and mix well.
- Let it simmer for 4-5 minutes.
Brown the lamb and finish the curry:
- In a separate pan, heat 1 tablespoon of ghee.
- Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides.
- Add little water and bring to boil. Cover and simmer until the lamb is almost cooked (approximately 15 minutes).
- Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil.
- Simmer for 5-6 minutes or until the curry comes together and reaches desired consistency.
- Serve hot.