I love lamb curries. I like chicken curries too but a good lamb curry is hard to beat. Something about the richness of the lamb against the spices. It all comes together beautifully. And lamb saag delivers. Some people think they don’t like lamb. I guess some really don’t like it but my guess is most haven’t experienced how good lamb can be. Lamb saag is a good place to start. A gateway dish. Try it before you knock it. This might just do it for you. Or not. Lamb saag is great but it’s not going to make you do a complete 180. But if you are a real lamb hater why are you reading this anyway?

Lamb saag done restaurant style is different

Indian restaurant style curry is different from homestyle. It’s what you get when you go out for a curry. Homestyle is what’s all over the internet. What people make for dinner. It’s kind of the same but completely different. That’s why what you cook winds up tasting different from what you get in a restaurant. That unctuous sauce. That crazy gravy that’s good on its own. With a piece of naan bread dipped in it. That’s what this is about. Restaurants don’t have big pots of every curry they serve just sitting around. They cook to order. And to cook for order they need to do it differently. That’s what this is about. I’ve said this before. There are lots of Indian restaurant recipes on this blog. Learn how to do it once and you can make anything. Any time you want. What’s better than that?

Do your prep when you cook Indian restaurant style

I cannot stress this enough. Do your prep. Before you get started. Make your curry base and have some heated and ready to go. Measure out your ingredients. Make sure the lamb is cooked. Have everything ready. Indian restaurant style cooking goes fast. Maybe 10 minutes from start to finish. Seriously. You are cooking short order here. And please put on some old clothes. It’s messy cooking. Turmeric stains are impossible to get out. You will not be happy about it if you don’t. Indian restaurant line cooks don’t wear nice clothes. There’s a reason. If you haven’t read the guide to Indian restaurant technique yet, do it now. It has pictures to help you understand the recipe and cooking method. There’s also a guide to Indian ingredients in that post. That should help take the mystery out of this. Lamb saag. Try it. You’ll like it. Maybe you’ll even love it like I do.

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