LAMB SAAG

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Lamb Saag image

Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)

Provided by Sarah

Categories     Curries

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 21

1 long green chili
3 garlic cloves, chopped
2 cm fresh ginger, grated
3 tablespoons oil
1 kg boneless lamb, cubed
1 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
1 teaspoon black mustard seeds
1 cinnamon stick
6 cardamom pods
2 onions, chopped
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
2 bay leaves
2 cups beef stock
1 bunch english spinach, de-stalked and finely shredded
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
1/3 cup plain yogurt

Steps:

  • Remove seeds and white membrane from the chilli and chop finely.
  • Set aside with garlic and ginger.
  • Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
  • In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
  • Cook for 1 minute or until seeds start to pop.
  • Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
  • Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
  • Cook for 1 minute, then add lamb and stock.
  • Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
  • Stirring occasionally.
  • Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
  • Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

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