Crockpot Cashew Cream Spinach Saag Lamb Cubes Step-by-step instructions

Before you start

Before starting, cut the lamb shoulder into 1-inch cubes if not already done. Measure out the spinach, ginger, garlic, and cumin.

If using whole cumin seeds, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.

Prepare the cashew cream by blending soaked cashews with water until smooth, or use store-bought. Have the butter at room temperature so it melts evenly into the sauce.

Instructions

Assemble and Start

1. 1Layer the Ingredients
   Place the cubed lamb shoulder in the bottom of a 7-quart slow cooker. Scatter the baby spinach leaves, grated ginger, minced garlic, and toasted cumin seeds over the lamb. Pour the cashew cream over the top and dot with the butter pats. Do not stir; the ingredients will meld as they cook.
   Look for The lamb is nestled under the greens and creamy sauce.
   Tip Toasting the cumin seeds before adding enhances their nutty aroma.
2. 2Cover and Cook Low
   Cover the slow cooker and set it to LOW. Cook for 8 to 10 hours, until the lamb is fork-tender and easily shreds. The spinach will wilt into the sauce, and the cashew cream will reduce into a velvety curry. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the lamb is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking; each peek adds 20 minutes to the cook time.

The slow cooker is filled with layers of raw lamb, vibrant green spinach, and creamy cashew sauce. The aromas of ginger, garlic, and toasted cumin fill the kitchen. Everything is ready to cook low and slow.

Slow Cook and Tenderize

3. 3Check the Lamb
   After 8 hours, test a cube of lamb with a fork. It should be tender enough to pull apart easily. If not, continue cooking for up to 2 more hours. The internal temperature of the lamb should reach at least 145°F (63°C); for fall-apart texture, cook until it exceeds that. Let it rest for 3 minutes before slicing.
   Look for The lamb offers no resistance when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra richness, let the curry sit on warm for 15 minutes before serving.
4. 4Rest the Meat
   Once the lamb is cooked through, turn off the slow cooker and let the curry rest for at least 3 minutes. This allows the juices to redistribute and the sauce to thicken slightly.
   Look for The sauce has settled and the lamb glistens.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use this time to warm the naan and fluff the rice.

After hours on low, the sauce is bubbling gently, and the lamb is visibly tender. The spinach has wilted into the sauce, turning it a rich emerald green. The kitchen smells of warm spices and butter.

Finish and Serve

5. 5Stir and Serve
   Stir the curry gently to combine the wilted spinach and creamy sauce. Spoon the saag lamb over steamed basmati rice and serve with warm garlic naan on the side.
   Look for The curry is creamy and emerald green with tender lamb.
   Tip Garnish with a drizzle of cashew cream or extra toasted cumin if desired.

The curry is thick, creamy, and aromatic. The lamb cubes are glistening and fall apart at the touch of a spoon. Steamed rice and naan are ready to soak up every bit of the velvety sauce.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends the cook time. Do not skip toasting the cumin—it deepens the flavor. If using frozen spinach, squeeze out as much liquid as possible to prevent a watery sauce.

Overcooking can cause the lamb to become dry, so check at the 8-hour mark. If the sauce separates, whisk in a splash of warm water or cream to bring it back together.

How to tell it’s done

The lamb is done when it is fork-tender and easily pulls apart with no resistance. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

The sauce should be thick enough to coat the back of a spoon, and the spinach should be completely wilted and integrated. If the sauce seems thin, cook uncovered on HIGH for an additional 30 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest