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Lamb saag
Lamb saag
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Prep Time:
255 minutes
Cook Time:
180 minutes
Total Time:
435 minutes
Spicy spinach curry that packs a punch!
Ingredients:
  • 1/4 tsp hot chilli powder
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1kg lamb leg steaks, cut into 4cm pieces
  • 2 large brown onions, finely chopped
  • 2 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 2cm piece fresh ginger, grated
  • 1 long red chilli, seeded, finely chopped
  • 1 tomato, finely chopped
  • 250g baby spinach
  • Pinch of ground nutmeg
Instructions:
  • In a glass or ceramic bowl, mix together chilli powder, turmeric, and garam masala. Add the lamb and toss to evenly coat. Cover and refrigerate for 4 hours or overnight.
  • In a large flameproof casserole dish, heat oil over medium heat. Add onion and cook, stirring, until softened, about 8-10 minutes. Stir in cumin, garlic, ginger, and chopped chilli, cook for an additional 2 minutes until fragrant.
  • Turn up the heat to medium-high. Add the lamb and cook for 5 minutes, stirring occasionally until the lamb changes color. Mix in the tomato and 2 cups of cold water. Season with salt and pepper, cover the pot, and bring it to a boil. Reduce the heat to low and let it simmer for 1 hour.
  • Uncover and let it simmer for 1 1/2 hours until the lamb is tender and the sauce thickens. Toss in the spinach and cook for another 10 minutes until wilted. Sprinkle with nutmeg, stir, and serve.

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