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LAMB SAAG (CURRIED LAMB AND GREENS)
6 to 8 servings

Use any combination of sturdy cooking greens as a substitute for the spinach and mustard: Amaranth, lamb’s quarters, collards, turnip greens, and kale are all good choices. Mutton and goat shoulder are excellent substitutes for the lamb.

Trim off excess fat from:

  • 2 ½ to 3 pounds lamb shoulder or neck chops, or 2 pounds boneless lamb shoulder

If using boneless shoulder, cut the meat into 1 ½-inch pieces. Toss the lamb in a bowl with:

  • 1 ½ teaspoons salt

Heat in a Dutch oven over medium-high heat:

  • 2 tablespoons vegetable oil or Ghee

Add the lamb in batches and brown on all sides. Transfer the browned lamb to a plate. Reduce the heat to medium, drain off any fat, and add:

  • ¼ cup vegetable oil or Ghee
  • 2 teaspoons cumin seeds
  • 1 teaspoon yellow or black mustard seeds

When the seeds become fragrant and start to pop, add:

  • 3 dried Kashmiri chiles or chiles de árbol, seeded and stemmed
  • 2 bay leaves

Cook until the chiles and bay leaves crisp and darken, about 30 seconds more. Add:

  • 2 large onions, chopped
  • 6 garlic cloves, chopped
  • 1 to 3 serrano peppers, seeded and chopped
  • 1-inch piece ginger, peeled and minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground fenugreek
  • (¼ teaspoon ground cloves)

Cook, stirring, until the onions are soft and translucent, about 10 minutes. Add:

  • 2 cups water
  • One 14 ½-ounce can diced tomatoes
  • 1 ½ pounds chopped fresh spinach, or one 10-ounce package frozen spinach
  • 1 pound mustard greens, chopped

Bring to a simmer, reduce the heat, cover, and cook until the meat is tender, about 1 ½ hours.

Uncover and simmer for another 20 or 30 minutes to thicken the curry. Remove the bay leaves. If using shoulder or neck chops, transfer them to a baking sheet. When cool enough to handle, shred the meat, discarding any bones or gristly bits, and return the meat to the pot. Stir in:

  • ⅓ cup plain yogurt
  • Salt and cayenne pepper to taste

Serve with:

  • Cooked basmati rice

Garnish each serving with:

  • Chopped cilantro
Meat