This delicious traditional Indian saag incorporates lamb and spinach. A hearty meal for colder nights!
- 750 g diced leg of lamb
- 2 tbsp vegetable oil
- salt and pepper, to taste
- 1 large brown onion, chopped
- ginger and garlic paste
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tsp hot paprika
- 2 large tomatoes, chopped
- 1 ½ cups beef stock
- 1 tbsp plain flour
- 100 g fresh baby spinach leaves
- fresh coriander sprigs, to serve
- natural yoghurt, to serve
- naan bread, to serve
- Toss lamb with half the oil. Season with salt and pepper.
- Heat a stockpot over a high heat. Add lamb in two batches. Cook, turning occasionally, for about 4 to 5 minutes,
or until browned. Remove.
- Reduce heat to medium. Heat remaining oil in same stockpot. Add onion and paste. Cook, stirring, for about 3 minutes, or until onion is soft. Add spices. Cook, stirring, for 1 minute, or until fragrant.
- Return lamb to pan with tomatoes. Stir for 1 minute. Add 1¼ cups of stock. Bring to boil. Boil gently, covered, stirring occasionally, for 1 hour, 30 minutes, or until lamb is tender.
- Blend remaining stock with flour. Add to stockpot. Cook, stirring occasionally, for about 5 minutes, or until thickened. Stir in spinach.
- Serve with coriander sprigs, yoghurt and naan bread.
Garlic and ginger paste is available in jars in the Indian section of major supermarkets, or use 1 tbsp of each of garlic and ginger pastes.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.3 g|
|Total carbohydrates||23.9 g|
|- Sugars||5.0 g|
|Dietary fibre||3.6 g|