Crockpot Garlic Butter Spinach Saag Lamb Cubes Tips, FAQ & printable recipe

Tips for success

For the best flavor, toast the cumin seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then grind or use them whole. This step takes just a minute and adds a deep, nutty warmth to the dish.

If you don't have cumin seeds, ground cumin works—use 2 teaspoons. Also, make sure the lamb is cut into uniform cubes so they cook evenly. Larger pieces will need more time.

To get a thicker sauce, you can remove the lid for the last 30 minutes of cooking to let some liquid evaporate. If you prefer a smoother texture, you can blend a portion of the sauce with an immersion blender before serving, but this is optional.

For a spicier kick, add a finely chopped green chili or a pinch of red pepper flakes along with the other spices. Serve with extra naan to soak up every last bit of sauce.

Variations

• Beef Saag: Swap the lamb for beef chuck, cut into 1-inch cubes. Cook on low for 8 hours or until fork-tender. The beef will be just as rich and flavorful.
• Creamy Coconut Saag: Replace the Greek yogurt with full-fat coconut cream for a dairy-free version. The coconut adds a subtle sweetness that pairs well with spinach and garlic.
• Spicy Saag: Add 1 finely chopped serrano pepper or 1/2 teaspoon red pepper flakes with the aromatics for a fiery kick. Adjust the amount to your heat preference.
• Extra Veggie Saag: Add 2 cups of chopped kale or Swiss chard along with the spinach. The heartier greens hold up well during the long cooking time and add color.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat, adding a splash of water or broth if needed.

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until bubbling. Or microwave in 1-minute intervals, stirring between, until hot.

Store leftover lamb saag in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until piping hot. The flavors will deepen as it sits. If the sauce thickens too much when reheating, add a splash of water or broth to loosen it.

This recipe is perfect for meal prep. Assemble the slow cooker insert with all the ingredients the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. Alternatively, cook the full recipe and freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve the lamb saag over steamed basmati rice, with warm garlic naan on the side. The rice soaks up the creamy sauce, while the naan is perfect for scooping.

You can also serve it with quinoa or cauliflower rice for a lighter option. Garnish with a swirl of extra yogurt or a sprinkle of fresh cilantro if you like, though the recipe is delicious as is.

For a complete meal, add a side of cucumber raita or a simple green salad with lemon vinaigrette. The coolness of raita balances the warm spices. This dish is hearty enough to be a main course on its own, but it also works well as part of an Indian-inspired spread with other curries and breads. Leftovers taste even better the next day.

Frequently asked questions

Recipe card

Crockpot Garlic Butter Spinach Saag Lamb Cubes

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 6 cups fresh baby spinach
• 2 tbsp grated fresh ginger
• 6 cloves garlic, minced
• 1 tbsp toasted cumin seeds
• 1 cup plain Greek yogurt
• 4 tbsp garlic herb butter, sliced into medallions
• 1 tsp kosher salt
• Steamed basmati rice, for serving
• Warm garlic naan, for serving

Instructions

1. Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. Sprinkle with kosher salt. Pile the fresh baby spinach on top, followed by the grated ginger, minced garlic, and toasted cumin seeds. Do not stir.
2. Dollop the Greek yogurt over the top of the spinach mixture. Place the garlic herb butter medallions evenly over the surface. Do not stir.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the lamb is fork-tender. The spinach will wilt into a creamy sauce as it cooks. Do not lift the lid during the first 4 hours. Let it rest for 3 minutes before slicing.
4. After 6 hours, check that the lamb has reached an internal temperature of 145°F (63°C) on an instant-read thermometer. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
5. Stir the curry gently to combine the wilted spinach and creamy sauce. Serve over steamed basmati rice with warm garlic naan on the side. Scoop a generous portion of lamb and sauce onto each plate.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

34 g

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