This traditional Lamb Saag is an easy curry recipe made with lamb, spinach, and aromatic spices and takes around 4 hours and 30 minutes.

To make your Lamb Saag in your slow cooker, blend spinach, green chilies, and coriander into a paste, brown the lamb with aromatic spices, then combine all in the cooker and let it slow-cook to tender, flavorful perfection for about 4 hours.

Enjoying this dish has always been about more than just the meal; it’s about the moments and memories created around the table.

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Is This Lamb Saag Easy to Make at Home?

Yes, this Lamb Saag is easy to make at home with straightforward steps and common kitchen equipment. The process involves blending spices and greens, sautéing onions and lamb, and slow cooking, making it a practical choice for any home cook looking for a delicious curry.

Can You Prep This Lamb Saag Curry in Advance?

You can definitely prep this Lamb Saag curry in advance. Ingredients like the spice mix and the green puree can be prepared a day ahead. The entire dish can be cooked and stored in the refrigerator, enhancing its flavors, making it a perfect make-ahead meal for busy days.

Slow Cooker Lamb Saag Ingredients

• 900g lamb shoulder or leg, cut into 1-inch pieces
• 3 tbsp ghee or vegetable oil
• 2 large onions, finely chopped
• 2 tbsp garlic paste (equivalent to about 6 large cloves of garlic, mashed to a paste with a little water)
• 1 tbsp ginger paste (made from about 3 inches of ginger, grated and mashed to a paste with a little water)
• 1 tin (420g) chopped tomatoes
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1 tbsp garam masala
• 250g baby spinach leaves (roughly two large handfuls, fresh or frozen)
• 3 fresh green chillies
• 1 bunch fresh coriander leaves
• 2 tbsp plain yogurt
• Salt and pepper, to taste

How To Make Slow Cooker Lamb Saag

1. Prep the green paste: In your food processor, blend the spinach, green chillies, and fresh coriander leaves into a smooth paste. Add a splash of water if needed to achieve the right consistency then set it aside.
2. Onion and spices sauté: Heat the ghee (or oil) in a large frying pan or wok over medium heat. Add those finely chopped onions and gently fry them for about 15 minutes. Aim for a soft, translucent look without going too brown.
3. Spice it up: Next, introduce the garlic and ginger pastes to the pan, letting them sizzle for a quick 30 seconds. Follow up by stirring in the cumin, coriander, garam masala, and red chilli powder until everything’s nicely mixed.
4. Blend for smoothness: Take the fried onion mixture off the heat and blend it up with the chopped tomatoes until smooth. This is going to be the base of your curry, so you want it just right.
5. Lamb cooking time: Pour your smooth onion-tomato sauce back into the pan, add the diced lamb, and transfer everything into your slow cooker. Set it to cook on Low for about 4 hours, or until the lamb is tender and practically begging to be eaten.
6. Add the greens: Once the lamb is tender, stir in that vibrant green paste you made earlier. Let it heat through until warm, giving everything a good mix to ensure the flavours are well distributed.
7. Final touches: Taste your creation and season with salt and pepper as needed. Just before you’re ready to serve, gently fold in the plain yogurt, one tablespoon at a time, to introduce a creamy tang.
8. Serve and enjoy: Your Slow Cooker Lamb Saag is ready to impress. Serve it hot, maybe with some fluffy rice or warm naan, and watch it disappear.

Recipe Tips

• Choosing the Right Cut of Lamb: Opt for lamb shoulder over leg for this recipe, as its fat content adds more flavor and tenderness during slow cooking.
• Achieving Perfect Consistency: If the curry seems too thick after cooking, gently stir in a little water or broth until you reach your desired consistency.
• Enhancing Flavor with Browning: Before adding to the slow cooker, consider browning the lamb pieces in a pan to introduce a deeper flavor profile to the dish.
• Balancing the Spices: For a less spicy version, reduce the red chili powder by half and adjust to taste after the cooking process is complete.

Recipe Variations

• Vegetarian Delight: Substitute the lamb with 2 cans of chickpeas, rinsed and drained, to turn this into a hearty vegetarian saag and cook for only 2 hours.
• Creamy Coconut Twist: Replace plain yogurt with the same amount of coconut milk for a dairy-free version that adds a subtle, sweet flavor to the dish.
• Adding a Potato Touch: Include diced potatoes in the slow cooker with the lamb for an even heartier dish that brings additional texture and flavor.
• Spinach and Kale Combo: Mix in half baby spinach and half kale for a variation that introduces a slightly different flavor and additional nutrients.
• Tomato-Free Option: For those who prefer a curry without tomatoes, use a combination of pureed red bell pepper and a splash of lemon juice as a substitute.

What To Serve With Lamb Saag

Serve your hearty Lamb Saag with aromatic and fluffy basmati rice, warm garlic naan, crispy papadums, a cool cucumber raita, and tangy lime pickle for a balanced meal.

Or just consider pairing with roasted cauliflower and sautéed green beans for lighter side options.

How To Store Lamb Saag

In The Fridge:

Cool the Lamb Saag to room temperature before transferring it to an airtight container and store it in the refrigerator for up to 3-4 days. Ensure the container is sealed well to maintain freshness and prevent absorbing other food odors.

In The Freezer:

Place it in a freezer-safe container or ziplock bag, pressing out excess air before sealing and freeze for up to 3 months. Label the container with the date to keep track of freshness.

How To Reheat Lamb Saag

Reheat your Lamb Saag gently on the stove over medium heat, stirring occasionally, until hot throughout which will take about 10 minutes. Or, microwave it in a microwave-safe dish, covered, stirring halfway through for even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Madras
• Slow Cooker Mushroom Stroganoff
• Bored Of Lunch Slow Cooker Beef Curry