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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

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 1-2 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.
  • 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.
  • Add the remaining oil or ghee to the same pan. Add cumin seeds and bay leaf, and saute for a few seconds. Add the onions and sauté until golden, about 8-10 minutes.
  • Add ginger and garlic paste and cook for 1 minute. Add tomatoes along with turmeric, coriander powder, cumin powder, and Kashmiri chili powder. Cook until the masala thickens and the oil begins to separate, about 8-10 minutes. If the masala feels too dry while cooking, add 1-2 tablespoons of water.
  • Return the browned lamb to the pan and toss to coat in the masala. Add ½ cup of water, cover, and cook until the lamb begins to soften, about 15 minutes. Stir in the yogurt, then add the spinach purée. Add more water if needed, cover, and simmer until the lamb turns tender and the gravy smooth, 15–20 minutes.
  • Whisk the yogurt well, making sure there are no lumps. Add it to the pan along with the spinach purée. Add more water if needed, cover, and simmer until the lamb turns tender and the curry sauce is smooth, 15-20 minutes.
  • Crush the kasoori methi between your palms and add it along with garam masala. Transfer to a serving bowl and garnish with cilantro and cream. Serve with naan or rice.

Notes

  • Blanching the spinach and shocking it in ice water keeps the gravy bright green.
  • Brown the lamb well at the start; this adds depth and a richer base flavor.
  • If the masala feels too dry while cooking, add 1-2 tablespoons of water to prevent burning.
  • Kashmiri chili powder adds color without too much heat; adjust quantity to taste.
  • Add warm water gradually while simmering to control the final consistency of the gravy.

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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