Season the lamb with the salt and allow to rest overnight.
Greens
Steam the greens until just wilted-about 2 minutes. Spread the greens out on a tray to cool naturally.
Brown the lamb and braise until tender
Brown the lamb in the dutch oven. Add the stock or water and cook, covered at a gentle simmer until the lamb is tender. Pour the lamb and its liquid into a bowl and cover with cling film.
Build the Saag
Wipe out the dutch oven, then add the oil, cumin, coriander, onion, garlic, ginger and serrano chili. Sweat for a minute, then add the spices, and tomato paste, stir, and cook a few minutes more.
Add the greens and heat just to warm through, then add ¾ cup of the reserved lamb stock and heat until hot, but not simmering.
Transfer the mixture to a blender along with the yogurt and puree on low speed, moving slowly up to high to make a smooth puree. Add a little extra stock if you need to get it smooth.
Pour the puree back into the cooking pot with the lamb, heat through until hot, double check the seasoning for salt and adjust until it tastes good to you, then
Serve with hot rice, naan or flatbreads. Garnish with fresh chopped cilantro, mint, or a combination, dollops of yogurt and a sprinkle of toasted nuts.
Lamb
Saag
Video
Notes
You can add one black cardamom pod for a special flavor.
While not traditional, pomegranate seeds make a nice garnish.
Use your favorite green or a combination of different ones.