Recipe by Barry C
A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus).
Top Review by Jewelies
Excellent - and other than marinating and cooking time it is very quick and easy to put together. I did add a bit of salt but that was the only change that I made. Served with rice.
- 4 cloves garlic
- 2 large fresh green chilies
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground cumin
- 2 tablespoons vegetable oil
- 1 1⁄2 kg stewing lamb
- 2 tablespoons ghee
- 2 medium onions, sliced
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin, extra
- 500 g spinach, chopped
- 1 (400 g) can chopped tomatoes
- 60 ml tomato paste
Directions See How It's Made
- Blend or process garlic, chillies, ginger, cumin and oil until smooth.
- Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
- Best if left overnight.
- Heat ghee in a large pan, cook onions, stirring, until browned lightly.
- Add bay leaves and spices, cook, stirring, until fragrant.
- Add lamb, cook stirring, until lamb is just browned.
- Boil, steam or microwave spinach until just wilted, drain.
- Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
- Simmer, covere, for 1 1/4 hours.
- Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.