When I started this blog, my focus was to spread the word about cooking with spices, having grown up around spices and learnt more about it through my travels. Majority of my posts have focused on various spices and spice blends from around the world in an attempt to show everyone that it is not intimidating to cook with spices and they significantly enhance the flavor of your dishes.

However, I do love cooking with greens too! Of course not without spices, but in this case the greens will take the center stage and be the star of the show. In this two part blog post I will present two different lamb recipes one Eastern and one Western where the freshness of the greens form the basis of flavor of the dishes. Saag Meat , literally translates to meat cooked with greens , is a Northern Indian dish where tough cuts of meat are slowly braised and cooked in greens till they are tender and falling off the bone. For this two part series I recommend you use two different cuts of meat , for the Saag meat shank and leg meat can be used and for the next dish a softer cut of meat like the tenderloin is preferred. The dish is best enjoyed with basmati rice or naan, personal favorite is naan as you can mop all the nice juices! I have used lamb, however it would work with any read meat with varying cooking times.

Saag Meat

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Serving Size: 2


  • 500 gm cut pieces of leg of lamb
  • 1 bundle of spinach leaves( approx 250 gm)
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chilly powder ( can be substituted with paprika)
  • 1 large onion finely sliced
  • Julienned ginger
  • 6 cloves of garlic roughly chopped
  • Salt and Pepper to season


  • Season the Lamb with salt and Pepper. In a deep bottomed pan add olive oil and sear the lamb for 3 minutes each side or till the are nicely browned. Do not discard any drippings from the lamb.
  • In the same pot add the garlic and cook till golden. Then add the onion and ginger, cook till the onion turns transparent.
  • Now add the lamb back in, followed by the turmeric, cumin and coriander and stir the pot for 5 minutes till the spices have blended in. Add water to cover the lamb and bring to a boil, then simmer and cook for 30 minutes
  • While the lamb is cooking heat another pan and add the spinach with some salt and a little sugar(optional) and cook till the spinach is wilted. Now add this spinach to the lamb after 30 minutes , and cook for a further 45 minutes or till the lamb is tender and falling off the bone.

So, what do you think of the recipe? Let me know in the comments , and stay tuned for the second part of this post coming soon ! Recently, I have also started my Facebook page for the blog, please do check it out as I bring you the best recipes, cocktails, culinary travel and much more! Don’t forget to like the page!

Cooking with Greens Part 1: Saag Meat