Lamb saag
- Member recipe by bobnel
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 30 mins
A star rating of 4.3 out of 5.46 ratingsRate
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If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
3 garlic cloves
peeled
-
thumb-sized piece of ginger
(about 25g), peeled and roughly chopped
-
2 green chillies
roughly chopped
-
1 large onion
roughly chopped
-
2 tbsp oil
for frying
-
750g lamb shoulder
trimmed and cut into 3cm chunks
-
2 tsp coriander seeds
toasted and ground
-
2 tsp cumin seeds
toasted and ground
-
1 tsp turmeric
-
2 cardamom pods
squashed
-
4 large tomatoes
quartered
-
500ml lamb stock
-
200g baby spinach
roughly chopped
-
small pack coriander
roughly chopped
-
naan breads
or rice, to serve
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Nutrition: per serving
- kcal640
- fat47g
- saturates19g
- carbs10g
- sugars8g
- fibre5g
- protein40g
- salt0.5g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
-
step 5
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.
-
step 6
Scatter over the coriander. Serve with naan or rice.
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A star rating of 4.3 out of 5.46 ratings
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