Lamb Saag
"Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)"
photo by Tulip-Fairy
- Ready In:
- 2hrs 5mins
- Ingredients:
- 21
- Serves:
-
4
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great recipe! I had been inspired by another (much fussier) recipe combining lamb and spinach when I saw this one. I'm glad I did and I served it to some friends that we'd spent a year in India with. Tough crowd and we all gave it two thumbs up. Made it "as is" except that it seemed that 900g spinach was a bit much so used a 1lb bag torn up. I will also make sure that the chili is a hotter one and adding the potatoe sounds like a good idea, depending on what you serve this dish with. -
The simplest yet tastiest lamb saag recipe. I've made this a few times now and have increased the quantity of spices, added black cardamom to the spices dry roasted in the pan and a few fresh tomatoes during the cooking of the lamb. It's always been a crowd pleaser! btw. in response to a previous comment, I prefer whole spices, so using whole fenugreek was perfect. The yoghurt helps to mellow the bitterness.
-
Surely this should be fenugreek powder and not seeds? Seeds are very bitter even after frying. This spoils the dish - very bitter. -
We like spicy Indian dishes, so I substituted ghost pepper for the green chili and added more fresh ginger (about 5Tablespoons) and tumeric (fresh rather than ground). I also substituted vegetable broth for the beef broth and used coconut oil for all the frying (so it's a healthy oil). We could not stop sipping the broth as it was simmering! Thank you for this recipe! It is better than any saag I've had at restaurants.
-
Took this to a dinner party as my first curry I've made. Tweaked a few minor details but was great recipe to follow. Delicious flavours. Thanks
see 9 more reviews
Tweaks
-
We like spicy Indian dishes, so I substituted ghost pepper for the green chili and added more fresh ginger (about 5Tablespoons) and tumeric (fresh rather than ground). I also substituted vegetable broth for the beef broth and used coconut oil for all the frying (so it's a healthy oil). We could not stop sipping the broth as it was simmering! Thank you for this recipe! It is better than any saag I've had at restaurants.
RECIPE SUBMITTED BY
Sarah
Australia
