Estate Dinners
Spicy Lamb Saag
The Strategy:
We are taking the incredibly tender, luxurious cut of lamb tenderloin and introducing it to the complex, aromatic world of Indian saag. By quickly searing the lamb to a perfect rare center and then gently finishing it in a deeply spiced, creamy spinach and yogurt sauce, we ensure the meat remains buttery and delicate. The bold heat of the jalapeño and ginger is beautifully tempered by the Greek yogurt, creating a vibrant, rich dish that is surprisingly fast to assemble.
Ingredients
- 2 pounds fresh baby spinach, about 8 to 10 cups
- 1 medium jalapeño pepper, seeded and deveined, about 2 tablespoons
- 1 (2-inch) piece fresh ginger, peeled and chopped, about 1 tablespoon
- 6 cloves garlic, peeled, about 1 tablespoon
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, peeled and finely diced, about 2 cups
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon garam masala
- 1 cup plain Greek yogurt
- 1 (2.5- to 3-pound) package lamb tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- naan (Indian flatbread)
- cooked rice
Instructions
- Use a microwave steam dish or a steamer basket over boiling water to steam the spinach (in batches if necessary). Drain in a colander.
- Place the jalapeño pepper, ginger, garlic, coriander, cumin, turmeric, and salt in the bowl of a food processor. Pulse to combine.
- Melt the butter and olive oil in a deep pot over medium-high heat.
- Add the onion and cook until it begins to turn golden, about 5 to 7 minutes.
- Add the ginger and spices and cook for 2 minutes more.
- Pour in the tomatoes and cook until most of the moisture begins to evaporate, about 5 minutes.
- Add the spinach and garam masala. Cook until the spinach is warmed through, about 3 minutes.
- Reduce the heat to low and stir in the yogurt. Stir until the sauce thickens. Keep the sauce warm, over low heat, while you prepare the lamb.
- Season the lamb with salt and pepper.
- Heat the olive oil in a skillet over high heat.
- Add the loins to the pan and sear on all sides until golden, about 3 to 4 minutes total. The lamb should be quite rare in the center.
- Let the lamb rest on a cutting board for 5 minutes.
- Cut the lamb into 2-inch diagonal slices and add to the sauce.
- Add the butter to the sauce and simmer for 5 minutes.
- Serve saag with naan and rice.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
Serving a deeply spiced, international dish like this transforms a standard weeknight dinner into an immersive, transportive experience. Placing a large, steaming pot of fragrant, verdant lamb saag next to a stack of warm, blistered naan invites everyone to lean in, tear off a piece of bread, and share in the incredibly communal act of dipping and savoring.
Neighborly Grace
- THE PRESENTATION: Serve this directly from a beautiful, heavy-bottomed cast-iron pot or a deep, rustic serving bowl. Surround it with small, elegant bowls of fluffy white rice and a large basket of warm, buttery naan bread wrapped in a linen cloth.
- THE POUR: The complex spices and slight heat of the saag call for a wine that is fruity and chilled, or a crisp, cold beer. A slightly off-dry Riesling or a floral Gewürztraminer perfectly cools the palate between rich bites.
- THE VIBE: Warm, adventurous, and incredibly communal. This is a dinner that encourages tearing bread with your hands and lingering over the complex aromas long after the plates are cleared.
