Lamb Saag Curry Recipe - Serves 4

Lamb Saag Curry Recipe

457 calories each serving (655 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild



Ingredients

600g (1 lb 5 oz) fresh spinach, washed and coarsely chopped
1 large onion, peeled and coarsely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and coarsely chopped
5 cloves of garlic, peeled and halved
1/4 teaspoon (1ml) chilli powder
4 tablespoons (60ml) vegetable oil
680g (1 lb 8 oz) lean lamb, cut into 19mm (3/4 inch) cubes
5 green cardamom pods, lightly crushed
5 cloves
1 tablespoon (15ml) ground coriander
1 tablespoon (15ml) ground cumin
1 teaspoon (5ml) ground cinnamon
1 teaspoon (5ml) ground turmeric
1 tin/can (400g or 14 oz) chopped tomatoes
50ml (2 fl oz) plain unsweetened natural yogurt
1 teaspoon (5ml) salt


Method

Boil a large saucepan of water, add the spinach, cook for 45 seconds pushing the spinach into the water with a wooden spoon, drain, squeeze out as much liquid as you can and set aside
Put the onion, ginger, garlic and chilli powder into a food processor, blend into a smooth paste and set aside
Heat 2 tablespoons (30ml) of the vegetable oil in a large heavy-bottomed frying pan (or saucepan) over a medium heat
Add half of the lamb cubes to the frying pan (or saucepan) and saute until they are browned (3-7 minutes), turning often and then remove the browned lamb and set aside
Saute the second half of the lamb so that it is also browned, add the browned lamb to the first batch of browned lamb and set aside
A lot of liquid will have been released by the lamb so tip it away (you want to fry the next ingredients, not boil them)
Heat the second 2 tablespoons (30ml) of the vegetable oil in a large heavy-bottomed frying pan (or saucepan) over a medium heat
Add the cardamom pods and cloves to the frying pan (or saucepan) and fry for 1 minute, stirring a couple of times
Add the onion paste that you made and cook for 5 minutes, stirring often
Add the ground coriander, ground cumin, ground cinnamon and ground turmeric, mix well and cook for 2 minutes, stirring to make sure that the ingredients do not stick (add a little hot water if the ingredients get too dry)
Add the chopped tomatoes and mix well
Add the lamb, yogurt and salt, mix well and bring back to a good simmer
Add the spinach, mix well, bring back to a good simmer, reduce the heat to maintain the simmer, cover and cook for 90 minutes, stirring every 15 minutes (add a little water if the curry becomes too dry)
Make sure that the lamb is nice and tender (cook for longer if needed)
Serve hot

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Recipe submitted by Saba Din on 14 June 2016