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Lamb Saag

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Lamb Saag

 

Serves 4

  • 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

Method

  1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).
  2. Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.
  3. Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.

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