Creamy Ghee Spinach Saag Lamb Cubes (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the most tender lamb, always use shoulder or other well-marbled cuts. Lean cuts like leg of lamb can become dry.

Also, be generous with the salt — it enhances the natural flavors of the meat and spinach. If you prefer a bit of heat, add a pinch of red pepper flakes or a chopped green chili along with the aromatics.

Toasting the cumin seeds before adding them deepens their flavor. Simply heat them in a dry skillet over medium heat for a minute or two until fragrant, then cool and use as directed.

If you don't have whole cumin, use ground cumin but reduce the amount to 1 teaspoon, as ground is more potent.

Variations

• Chicken Saag: Replace the lamb with boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken is tender and cooked through. Shred or cube before serving.
• Vegetarian Saag: Swap the lamb for 1 1/2 pounds of paneer (cubed) or firm tofu. Add the paneer during the last 30 minutes of cooking to avoid breaking apart. Use vegetable broth instead of cream for a lighter sauce.
• Spicy Saag: Add 1 to 2 finely chopped green chilies or 1 teaspoon of red chili flakes along with the ginger and garlic. For extra heat, stir in 1/2 teaspoon of cayenne pepper at the end.
• Coconut Saag: Replace the heavy cream with full-fat coconut cream and use coconut oil instead of ghee. This adds a subtle sweetness and a dairy-free option, though the dish will no longer be traditional.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a splash of water or cream to loosen the sauce if necessary.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

This recipe can be assembled the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert into the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cooking time since the pot starts cold.

Serving ideas

Serve the lamb saag over steamed basmati rice to soak up the creamy sauce. Warm naan or roti on the side is perfect for scooping up every last bit.

A simple cucumber salad or a spoonful of plain yogurt can balance the richness. For a touch of freshness, sprinkle with chopped cilantro before serving.

This dish also pairs well with a side of roasted vegetables or a crisp green salad. For a low-carb option, serve over cauliflower rice. The curry is hearty enough to be a standalone meal, but the rice and naan make it a truly satisfying dinner.

Frequently asked questions

Recipe card

Creamy Ghee Spinach Saag Lamb Cubes (Slow Cooker)

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 6 cups baby spinach leaves
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 tsp toasted cumin seeds
• 3 tbsp golden clarified ghee
• 1 cup heavy whipping cream
• 1 1/2 tsp kosher salt

Instructions

1. Place the cubed lamb shoulder directly into the slow cooker insert. Scatter the baby spinach over the lamb, then add the grated ginger, minced garlic, and toasted cumin seeds. Sprinkle with kosher salt. Do not stir; simply layer the ingredients as they are added.
2. Spoon the golden clarified ghee over the top of the spinach and lamb. Pour the heavy whipping cream over everything. Do not stir; the cream and ghee will melt and combine during cooking.
3. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the lamb is fork-tender and easily pulls apart. Do not open the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 6 hours, test a piece of lamb with a fork. It should be very tender and shred easily. If not, continue cooking for another 30 to 60 minutes. Once tender, turn off the slow cooker and let the curry rest for 10 minutes.
5. Gently stir the curry to combine the wilted spinach into the creamy sauce. Taste and adjust seasoning with more salt if needed. Serve hot over steamed basmati rice with warm naan on the side.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

8 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.