Lamb saag

Ingredients

For 2 people

• 12 oz lamb shoulder stew meat, cut into 1-inch pieces
• 8 oz fresh spinach, stems trimmed
• 6 oz yellow onion, finely chopped
• 4 oz tomato, finely chopped
• 1 tbsp neutral oil
• 2 tsp minced garlic
• 1 tbsp minced fresh ginger
• 1/4 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garam masala
• 1/2 cup water

Method

1. Brown the lambPat the 12 oz lamb shoulder pieces dry. Heat 1 tbsp neutral oil in a heavy 10-inch skillet or Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer and cook for 5 to 7 minutes, turning until browned on 2 or 3 sides. Do not crowd the pan; work in two batches if needed so the meat sears instead of steaming.
2. Build the spice baseReduce the heat to medium. Add the 6 oz chopped onion and cook for 6 to 8 minutes, stirring often, until softened and lightly golden. Stir in 2 tsp minced garlic, 1 tbsp minced ginger, 1 tsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 tsp cayenne, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring constantly, until the spices smell toasted and the pan looks glossy rather than dry.
3. Add tomato and cook downAdd the 4 oz chopped tomato and cook for 3 to 4 minutes, scraping the pan as the tomato breaks down. The mixture should turn thicker and darker, with the onion no longer raw-looking. If the pan starts sticking before the tomato softens, splash in 1 to 2 tbsp of the measured water and keep stirring.
4. Braise the lambReturn the browned lamb and any juices to the pan. Add the remaining 1/2 cup water, bring to a simmer, then cover and cook over medium-low heat for 25 to 30 minutes, stirring once or twice, until the lamb is tender and the sauce has reduced to a light coating consistency. The lamb should be easily pierced with a fork and at least 145°F internally before the dish is finished. If the pan runs dry before the lamb is tender, add 2 tbsp more water at a time; if it looks soupy, uncover for the last few minutes.
5. Cook the spinachWhile the lamb simmers, wash the 8 oz spinach if needed and leave it damp. Add it in handfuls to the pan and stir until wilted, 2 to 3 minutes. Cook uncovered for another 2 to 4 minutes so excess moisture evaporates and the sauce turns thick and clings to the meat instead of pooling at the bottom.
6. Finish with yogurtLower the heat to the lowest setting. In a small bowl, whisk the 1/4 cup plain yogurt with 2 tbsp of the hot sauce from the pan, then stir the mixture back into the skillet. This helps prevent curdling. Cook gently for 1 to 2 minutes, just until the curry looks creamy and lightly glossy.
7. Season and restStir in 1 tbsp lemon juice and 1/2 tsp garam masala. Taste and adjust only with the dish's built-in salt and acidity balance if needed. Remove from the heat, cover, and rest for 10 minutes so the flavors settle and the sauce thickens slightly more.
8. Serve hotSpoon the lamb saag into warm bowls and serve immediately. The finished dish should be thick enough to mound over rice or scoop with flatbread, with visible spinach throughout and tender lamb in every bite. If the sauce thickens too much during the rest, loosen it with a teaspoon or two of hot water before serving.