Lamb Saag
This aromatic Lamb and Spinach Curry is a flavorful and comforting dish that will fill your home with delicious scents as it simmers away. Tender pieces of lamb are cooked in a spiced tomato and spinach sauce until beautifully tender, creating a hearty and satisfying meal that pairs perfectly with naan or rice.
— Constant Cookbook
Ingredients
- 3 garlic cloves , peeled
- A large thumb-sized piece of ginger , roughly chopped
- 2-3 green chilli , roughly chopped
- 1 large onion , roughly chopped
- oil for frying
- 750g lamb shoulder, fat trimmed off
- 2 tsp coriander seeds , toasted and ground
- 1 tsp turmeric
- 2 cardamom pods , squashed with the blade of a knife
- 4 large tomatoes , quartered
- lamb stock, cube or concentrate, made up to 300ml
- 200g spinach , washed and roughly chopped
- 2 tsp cumin seeds , toasted and ground
Instructions
- Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
- Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
- Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
- Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
- Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
- Scatter over the coriander. Serve with naan or rice.
Yield
Serves 4
Nutrition
- Calories: 640 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.5 milligram of sodium
Comments
No comments found.