Lamb Saag Meatballs

Lamb saag is a popular Indian dish that typically consists of lamb cooked with spinach and a blend of aromatic spices. The word “saag” refers to any dish made with leafy green vegetables, often cooked with various spices and sometimes combined with meat or paneer (Indian cottage cheese). Today, lamb saag is enjoyed by people around the world as part of a rich and flavorful Indian meal, often served with rice or bread such as naan or roti.

Ingredients

For the meatballs

500g ground lamb

1 small onion, finely chopped

2 cloves of garlic, minced

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

Sea salt and pepper to taste

1 tablespoon vegetable oil

For the saag sauce

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves of garlic, minced

1-inch piece of ginger, minced

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon cayenne pepper (adjust to taste)

400g fresh spinach, washed and chopped

1/2 cup water

Sea salt to taste

1/2 cup heavy cream (optional)

Instructions

Preheat the oven to 200°C (400°F).

In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, garam masala, ground cumin, ground coriander, sea salt, and pepper. Mix well to combine all the ingredients.

Shape the lamb mixture into meatballs, about 1 inch in diameter.

Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Brown the meatballs on all sides, then transfer the skillet to the preheated oven. Bake the meatballs for about 15-20 minutes, or until cooked through.

While the meatballs are baking, prepare the saag sauce. In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and ginger to the pan and cook for another minute, until fragrant.

Stir in the ground turmeric, cumin, coriander, garam masala, and cayenne pepper. Cook for a minute or until the spices are fragrant.

Add the chopped spinach to the pan and cook until wilted, stirring occasionally.

Pour in the water and simmer the sauce for about 10 minutes, allowing the flavors to meld together. Season with sea salt to taste.

If using heavy cream, stir it into the sauce at this point.

Once the meatballs are cooked through, remove them from the oven and add them to the saag sauce. Gently stir to coat the meatballs with the sauce.

Serve the lamb saag meatballs hot, garnished with a dollop of yogurt and a sprinkle of fresh coriander leaves. Enjoy with rice or naan bread.

I hope you enjoy making and eating this delicious lamb saag meatball dish!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good lamb page.

Lamb Saag Meatballs