This Saag Gosht recipe, often called Lamb Saagwala or Lamb Palak, is one of my most favourite curries to make at home. The texture and creaminess of the leafy sauce is something very special indeed. In my recipe, the tender meat pieces are slow-cooked in a rich, luxurious sauce that clings to the fork-tender morsels of meat – so decadent and intensely delicious.
What is Saag?
Contrary to popular belief, Saag isn’t exclusively spinach – in English in translates as simply ‘leaf’. A variety of leaves can be used, including mustard, fenugreek, spinach, chard and more. Typically, in the North of India and Pakistan, mustard greens are the most common. In my lamb saag gosht recipe we’re using chard leaves (silverbeet) – and a LOT of them!
Indian saag curry is a combination of either vegetables, seafood, meat and sometimes paneer cheese with chopped or pureed greens that forms a glossy, earthy and super flavourful sauce.