Lamb Sag by Chef Bal Krishna Shrestha

lamb sag newsgroup recipes

Prep: 15 mins. Cook: 40 mins. Serves: 6 people. 


75 ml mustard oil or any other oil

½ tsp fenugreek seed

2 chopped white onions

 1 tsp ginger and garlic paste

700 g diced lamb shoulder

1 tsp ground turmeric

2 cardamom pods, crushed

1 cinnamon stick

3 bay leaves

4 large chopped tomatoes

 1 tbsp ground cumin

1 tbsp ground coriander

 1 tsp ground chilli

Salt to taste

200 mL vegetable stock/ water

250 g fresh baby spinach2 tbsp fresh chopped coriander

lamb sag newsgroup recipes


Heat the oil in a deep sauce pan over medium heat. Add fenugreek seeds and fry it till light dark. Add cardamom, bay leaves and cinnamon and cook until a slightly brown colour. To the same pan, add the chopped onion, ginger- garlic paste, turmeric and cook until onion is browned. Add the lamb to the pan and cook in high heat for 5-10 mins, stir well while cooking. Add tomatoes, ground cumin, chilli, coriander and salt. Stir and cook for 3-5 mins to combine the spices well in lamb.

Pour stock/water to the lamb. Cover and simmer gently over low-medium heat for 20 mins or until the lamb is well cooked. Stir it well while cooking to prevent burning the lamb. Check the texture of lamb; more water/ stock may need to added for a saucy texture.

Once the lamb is tender and has a saucy texture, add the baby spinach and chopped coriander. Stir until the spinach is wilted. Check the seasoning and spices before serving.

Lamb Sag is ready to serve with rice/roti/naan/pitta bread.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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