Recipe: Lamb Saag

Rating: 4.8 stars based on 916 reviews

Ingredients:-

  • 1 long green chilli
  • 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 seeds
  • 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

Method:-

  • Remove seeds and white membrane from the chilli and chop finely.
  • Set aside with garlic and ginger.
  • Heat 2 Tbl 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, chilli, tumeric, cumin, chilli 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,.

Note:-

C.Mict07



None

This template modified by (c) Adrian Teakdesk.