Travel Blog | Lamb Saag
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Lamb Saag

I love lamb saag and not just because it tastes great. Saag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. Paneer is a fresh cheese common in South Asia, especially in India, but Saag goes really well with Tufu as well. On some menus, it is called saagwala. Saag/Saj however can be a catch-all term for various green-leaved dishes. It is one of the important dish of Mahaprasad (Jagannath Temple), where it has been served to the Lords for centuries. Saag aloo (spinach potato) and saag gosht (spinach and goat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world (where the goat is commonly replaced with lamb). However, as many people are vegetarian, saag is eaten as it is plain, with the yellow roti or naan. It consists of leafy greens such as spinach, broccoli, kale, and others. To me the taste is reminiscent of pesto, which I also love but Saag has less calories (less oil) and something I could (and have) eaten for days on end.

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