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Spicy Lamb Saag

A masterclass in high-heat searing and complex spice infusion. This vibrant dish features deeply caramelized, medium-rare lamb tenderloins served over a rich, pureed spinach sauce built on a fragrant foundation of fresh ginger, turmeric, cumin, and cool Greek yogurt.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Aromatic Base & Spinach
  • 2 pounds fresh baby spinach
  • 1 2-inch piece fresh ginger, peeled and chopped
  • 6 cloves garlic peeled
  • 1 medium jalapeño pepper seeded and deveined
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion peeled and finely diced (about 2 cups)
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon garam masala
  • 1 cup plain whole-milk Greek yogurt
The Lamb Tenderloin
  • 1 2.5 to 3-pound package lamb tenderloins (or lamb loin chops)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Warm naan bread and basmati rice for serving

Method
 

Thermal Prep & The Spice Paste
  1. Place the fresh baby spinach into a steamer basket over boiling water (working in batches if necessary). Steam until just wilted, then drain thoroughly in a colander.
  2. In the bowl of a food processor, combine the chopped fresh ginger, garlic cloves, jalapeño pepper, ground coriander, cumin, turmeric, and kosher salt. Pulse the machine repeatedly until a fragrant, coarse paste forms.
Building the Saag Sauce
  1. In a deep, heavy-bottomed pot, melt the 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
  2. Add the finely diced yellow onion and sauté until deeply caramelized and golden brown, about 8 to 10 minutes.
  3. Stir the ginger and spice paste into the onions and cook for 2 minutes to bloom the aromatics in the fat.
  4. Pour in the diced tomatoes and cook until most of the moisture evaporates, about 5 minutes.
  5. Stir in the steamed spinach and the garam masala, cooking until the spinach is heated through, about 3 minutes.
  6. Reduce the heat to medium-low. Slowly stir in the plain Greek yogurt, simmering gently until the sauce becomes thick, creamy, and fully unified. Remove from heat and cover to keep warm.
The Protein Sear
  1. Pat the lamb tenderloins completely dry with paper towels. Generously season all sides with the kosher salt and coarse black pepper.
  2. Heat the 2 tablespoons of olive oil in a heavy cast-iron skillet over high heat.
  3. Carefully lay the lamb into the hot oil and sear aggressively on all sides until a deep, golden-brown crust forms, about 3 to 4 minutes total. The interior should remain a juicy medium-rare.
  4. Transfer the lamb to a wooden cutting board and let it rest undisturbed for 5 minutes to redistribute the juices.
The Finishing Glaze
  1. While the lamb rests, reduce the skillet heat to low. Melt the final 2 tablespoons of butter directly into the residual lamb drippings to create a quick pan glaze.
  2. Slice the rested lamb diagonally into 2-inch medallions.
  3. To serve, ladle the hot, spicy spinach saag into a shallow serving bowl. Arrange the lamb medallions directly over the sauce, and drizzle the residual butter pan glaze over the meat. Serve immediately alongside warm naan and basmati rice.