Name: Lamb Palak / Saag Gosht (Indian Spinach and Lamb Curry)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
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); 1 teaspoon cumin seeds; 1 bay leaf; ½ teaspoon turmeric; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1-1½ teaspoons Kashmiri chili powder; 1 teaspoon garam masala; 2 teaspoons kasoori methi ((dried fenugreek leaves))

Jump to Recipe

Lamb palak is a rich, aromatic spinach-based curry in which tender lamb pieces simmer in a smooth, flavorful green gravy made with fresh spinach. The cooking process is straightforward and gives this spinach lamb curry plenty of time to develop depth and body. It’s hearty, balanced in flavor, and pairs perfectly with basmati rice or warm naan.

Lamb Palak served in a white bowl with rice on the side.

Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.

Over the years, I’ve made lamb palak curry many times, refining small details until it became the version I now cook on repeat. Spinach has always been one of my favorite ingredients to use in curries, and its vibrant color and gentle earthiness shine in this recipe, making it a regular in my dinner rotation.

Why You Will Love This Lamb Palak Recipe

The curry has a rich, well-rounded flavor that comes from a simple combination of spinach, tomatoes, and spices.
The lamb turns tender and absorbs the curry sauce beautifully, making each bite flavorful without being overpowering.
The recipe is straightforward and practical, with steps that fit easily into everyday cooking.
The leftovers taste even better the next day, which makes it great for meal prep.
It works with whatever you already have on hand for sides, from basmati rice to naan or rotis.

Top view of Lamb Palak in a white bowl with cilantro garnish.

Ingredients Notes

Ingredients for Lamb Palak arranged on a marble surface before cooking.

Lamb: Boneless lamb shoulder works best because it turns tender as it cooks. Goat can be used if you increase the simmering time.
Spinach: Fresh spinach gives the curry a vibrant color and smooth texture. Frozen spinach can be used in a pinch; thaw and squeeze out excess water before blending.
Tomatoes: Fresh tomatoes add balance and keep the flavor bright. Canned tomatoes will also work.
Yogurt: Adds light creaminess and helps round out the flavors. Use plain, unsweetened yogurt. Greek yogurt works if thinned with a tablespoon of water.
Kasoori methi: These are dried fenugreek leaves. A small amount adds aroma and a restaurant-style finish. Crush it lightly between your palms before adding.
Spices: Kashmiri chili keeps the color bright without making the curry spicy. Increase or decrease to match your heat preference.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Smooth blended spinach purée prepared for the Lamb Palak recipe.

Step 1: Bring a pot of water to a boil. Add the spinach and blanch for 1-2 minutes until just wilted. Transfer immediately to an ice bath to stop the cooking and keep the color bright. Drain well and blend into a smooth purée.

Lamb pieces searing in a stainless steel pan until browned.

Step 2: Heat 1 tablespoon of oil or ghee in a large pan. Add the lamb pieces and brown them on all sides. Once seared, remove and set aside.

Onion-tomato masala cooking in a stainless steel pan with spices.

Step 3: Next, saute whole spices and onion until golden, about 8-10 minutes. Add ginger and garlic paste and cook for 1 minute. Add tomatoes along with powdered spices. Cook until the masala thickens and the oil begins to separate, about 8-10 minutes.

Lamb pieces simmering in a spinach gravy in a stainless steel pan.

Step 4: Return the browned lamb, cover, and cook for 15 minutes. Add the yogurt and spinach purée. Cover and simmer until the lamb turns tender and the curry sauce is smooth.

Tips For Success

Brown the lamb well at the beginning; the color adds depth and helps build a stronger base for the curry sauce.
Keep the heat at medium while cooking the onions to get them evenly golden without burning.
Cook the tomato-spice masala until it thickens and turns glossy; this step gives the curry its body.
Blanching the spinach and shocking it in ice water keeps the sauce vibrant and prevents dull color.
When adding yogurt, lower the heat and stir continuously for a few seconds so it blends smoothly.
Add water gradually while simmering so you can control the final consistency of the curry.

Variations

Use goat instead of lamb: Goat works beautifully here, but needs a longer simmer to turn tender. Add extra water in small amounts as it cooks.
Make it richer: Add a spoonful of cream or a small knob of butter at the end for a fuller, restaurant-style finish.
Add heat: Use cayenne or add a chopped green chili to the masala for more spice.
Include potatoes: Add diced potatoes after returning the lamb to the pan. They absorb the flavors well and make the meal feel more substantial.
Make it dairy-free: Replace the yogurt with coconut cream during simmering. It changes the profile slightly but still keeps the curry smooth.

Serving Suggestions

Rice: Plain basmati rice is the easiest pairing and absorbs the sauce well. Jeera rice or peas pulao works well for parties or gatherings.
Bread: Naan is great for scooping up the sauce and lamb pieces. Soft rotis keep the meal lighter and more everyday-friendly.
Sides: A raita cools everything down and balances the heat. Sliced onions with a squeeze of lemon add brightness alongside the curry.

Lamb Palak plated with basmati rice and naan on a white plate.

More Indian Lamb Recipes

Lamb and mung bean curry brings together rich, slow-cooked ground lamb with tender moong dal for a cozy, deeply seasoned dinner that tastes like it simmered all afternoon. It’s the kind of comfort meal that works for weeknights, makes incredible leftovers, and feels special without any extra effort.
Lamb pepper fry is all about bold black-pepper heat and that dry, roasted finish that makes every bite feel cozy and satisfying. The lamb turns tender first, then crisp around the edges as it cooks down into a deep, peppery masala. Perfect with rice, roti, dosa, or anything already on your dinner table.
Lamb madras is the kind of curry that makes the whole meal feel special. The lamb turns soft as it cooks, and the masala wraps around it with a steady heat that builds gently with each bite. Nothing about it feels rushed. The spices have time to come together, the sauce takes on real character, and the final dish feels comforting in a way only a slow-cooked curry can.
Some curries earn a permanent spot in the dinner rotation, and this is one of them. This lamb rogan josh combines tender lamb and balanced spices in a smooth curry sauce that works for families and guests alike. It carries the familiar depth of traditional Indian lamb recipes and pairs easily with rice or naan.
These Indian lamb meatballs bring together tender oven-baked meatballs and a mild, creamy makhani sauce that feels cozy without any strong heat. The hidden veggies blend right in, the flavors stay balanced, and the dish pairs beautifully with rice or naan. It’s the kind of family dinner that looks impressive, tastes comforting, and still fits into a busy weeknight.

If you tried this Lamb Palak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.