Lamb Saag

Recipe by Sarah
READY IN: 2hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove seeds and white membrane from the chilli and chop finely.
  • Set aside with garlic and ginger.
  • Heat 2 Tbsp 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, chilie, turmeric, cumin, chili 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.
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