Lamb Saag

21 ingredients
12 steps

Ingredients

  • 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

Directions

  1. 1
    Remove seeds and white membrane from the chilli and chop finely.
  2. 2
    Set aside with garlic and ginger.
  3. 3
    Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
  4. 4
    In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
  5. 5
    Cook for 1 minute or until seeds start to pop.
  6. 6
    Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
  7. 7
    Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
  8. 8
    Cook for 1 minute, then add lamb and stock.
  9. 9
    Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
  10. 10
    Stirring occasionally.
  11. 11
    Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
  12. 12
    Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

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