Lamb Saag

Name: Lamb Saag
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 long green chili; 3 garlic cloves; 2 cm fresh ginger; 3 tbsp oil; 1 kg boneless lamb; 1 tsp fenugreek seeds; 0.5 tsp cumin seed; 1 tsp black mustard seeds; 1 cinnamon stick; 6 cardamom pods; 2 onions; 2 tsp ground turmeric; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp ground coriander; 2 bay leaves; 2 cup beef stock; 1 bunch english spinach; 0.5 tsp salt; 1 tbsp fresh coriander; 0.333 cup plain yogurt

A South Asian dish of lamb, coriander and english spinach, seasoned with chilli and ginger and simmered on the stove.

2 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 100 min · 125 min total
Difficulty: medium

1
Remove seeds and white membrane from the chilli and chop finely. Set aside with garlic and ginger.
2
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.
3
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.
4
Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
5
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.
6
Stirring occasionally. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
7
Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.