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Lamb Palak in a creamy spinach gravy with tender lamb pieces.

Lamb Palak / Saag Gosht (Indian Spinach and Lamb Curry)

This Lamb Palak is a smooth, vibrant spinach curry with tender pieces of lamb that soak up the warm spices beautifully. The curry sauce is rich, and the flavors come together in a balanced, comforting way. It’s the kind of curry that feels special yet familiar, and it pairs perfectly with basmati rice, naan, or rotis.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

  • Large pan
  • Blender
  • Cutting board and knife
  • Measuring spoons

Ingredients

  • 1.5 pounds lamb shoulder cut into medium cubes
  • 4 cups fresh spinach packed
  • 1 large yellow onion finely chopped
  • 2 medium tomatoes chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoons yogurt
  • 2 tablespoons ghee or oil
  • ½ to 1 cup water as needed
  • Salt to taste
  • 1 tablespoon cream optional

Spices

Instructions

  • Bring a pot of water to a boil. Add the spinach and blanch for 1 to 2 minutes until just wilted. Transfer immediately to an ice bath, drain well, and blend into a smooth purée.
  • Heat 1 tablespoon of the ghee in a large pan over medium-high heat. Brown the lamb on all sides, working in two batches if the pan is crowded. Remove and set aside.
  • Add the remaining ghee to the same pan. Add the cumin seeds and bay leaf and sauté for a few seconds. Add the onion and cook until golden, 8 to 10 minutes.
  • Add the ginger and garlic paste and cook for 1 minute. Add the tomatoes with the turmeric, coriander powder, cumin powder, and Kashmiri chili powder. Cook until the masala thickens and the oil separates, 8 to 10 minutes. Add 1 to 2 tablespoons of water if it catches.
  • Return the lamb and toss to coat. Add ½ cup of water, cover, and cook for 15 minutes.
  • Reduce the heat. Stir in the whisked yogurt, then the spinach purée. Add more water if needed. Cover and simmer for 15 to 20 minutes, until the lamb is tender and the sauce is smooth.
  • Crush the kasoori methi between your palms and stir it in with the garam masala. Transfer to a serving bowl, garnish with cilantro and cream, and serve with naan or rice.

Notes

  • Blanch the spinach and shock it in ice water. Skipping this is what turns the sauce olive instead of green.
  • Whisk the yogurt smooth in a separate bowl and lower the heat before it goes in, or it will split.
  • Brown the lamb hard at the start. It is where the depth in the finished curry comes from.
  • Goat or mutton: simmer 45 minutes to 1 hour instead of 30, adding water in small amounts.
  • Frozen spinach: thaw two 10-ounce packages, squeeze out the water, blend, and skip the blanching step.
  • Instant Pot: use frozen spinach. Brown the lamb on sauté, build the masala, return the lamb with 1 cup of water, pressure cook for 15 minutes, natural release for 10 minutes, then stir in the spinach purée and simmer for 7 to 8 minutes.
  • Slow cooker: use frozen spinach. Brown the lamb, build the masala in the same pan, transfer everything with the spinach purée, and cook 6 to 8 hours on low or 3 to 4 hours on high.
  • Potatoes: shallow-fry diced potatoes first and add them when the lamb is half-cooked.
  • Storage: refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water.

Nutrition

Calories: 266kcal | Carbohydrates: 10g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 127mg | Potassium: 758mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3573IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 4mg
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