Lamb Saag

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 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

Recipe

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