Lamb Saagwala

Preparation time: 20 minutes. Cooking time: 50 minutes. We have used only fresh meat and veges and a few basic spices in this recipe.
P.S. The amount of ingridients listed below is enough to serve a lunch or a dinner for up to 4 people.


For cooking this meal, we need following ingridients:

  • 800 gramms of lamb (which you can replace by beef or chicken)
  • 2 tbsp oil
  • 3 cloves
  • 5 kardamon seeds
  • 1 cinnamon stick
  • 2 dried red hot chilly peppers
  • 2 tsp cumin seeds
  • 1 large brown onion
  • 5 clove garlic
  • 4 slices of ginger
  • 2 tsp coriander
  • 2 tsp tumeric
  • 4 medium size tomatoes
  • 1 tsp garam masala
  • 2 tsp fenugreek
  • 350 gramms of frozen spinach
  1. Cut lamb fillet into medium size pieces and put into high pressure cooker for 20 minutes.
  2. Add a 2 tbsp of oil into medium size pot, add 3 cloves, 5 cardamon seeds, 1 cinnamon stick, 2 dried red hot chilly peppers, 2 tsp cumin seeds and fry them on low heat for 3-5 minutes:

  3. Add a chopped onion into the same pot:

  4. Also, add chopped ginger and garlic. Fry it on high heat until the onion becomes translucent:

  5. Add 2 tsp coriander:

  6. Add 2 tsp tumeric:

  7. Fry for another 1-2 minute:

  8. Add chopped tomatoes and stew for another 10 minutes:

  9. Add 1 tsp garam masala:

  10. Add 2 tsp fenugreek:

  11. Remove chilli peppers, cloves, cardamon seeds and cinnamon stick:

  12. Add spinach:

  13. Add salt and stew on low heat another 15 mintes or until spinach is cooked. Add a few table spoons of lamb broth to avoid burning, if needed:

  14. Remove pot from the stove and use a hand blender to turn the gravy mix into a puree. Try it and add salt if needed:

  15. Get the lamb from high pressure cooker:

  16. Add lamb into the pot, and stir on low heat for another 3-5 minutes:

Serve it with basmati rice garnish.

A few advices:

  • Add a salt into chopped onion to fry it faster
  • The amount of spices listed above is intend to cook mild lamb saagwala. The level of spiciness is controlled by chili – if you remove chilli peppers before using hand blender you get mild, if you blend a half of it – you get medium, if you blend the whole one – you get hot, but if you blend two of them – you regret you was born! If you prefer mild+ then you can cut chili peppers in half before putting it into the pot (without seeds!) and then remove it completely before using the hand blender
  • The perception of spices is strongly influenced by the amount of salt put
  • Don’t be afraid to play around with amount of spices. Bbear in mind that their taste and flavour may not occur immediately but 2-3 seconds later so add them very cautiosly
  • It’s better not to use can tomatoes as they can easily change meal’s taste and actually ruin it (read the previous point)
  • As I said, you can replace lamb by beef and even chicken. But in this case you will cook the Beef or Chicken Saagwala

Bon appetit!

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Ivan Grigoryev's Blog
Living in New Zealand. Blogging about the country, beautiful places, everyday life.
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