saag gosht / lamb spinach
(from BlueFinger’s recipe box)
Double the dry spices and chilli. Use two bunches spinach. You’ll need yogurt to mollify the goat
Source: http://www.bbcgoodfood.com/recipes/4361/lamb-saag
Prep time: 10 minutes
Cook time: 90 minutes
Serves 8 people
Categories: Indian, curry, lamb, spinach
Ingredients
- 3 garlic cloves, peeled
- A large thumb-sized piece of ginger, roughly chopped
- 2-3 green chilli, roughly chopped
- 1 large onion, roughly chopped
- oil for frying
- 750g lamb shoulder, fat trimmed off
- 2 tsp coriander seeds, toasted and ground
- 1 tsp turmeric
- 2 cardamom pods, squashed with the blade of a knife
- 4 large tomatoes, quartered
- lamb stock, cube or concentrate, made up to 300ml
- 200g spinach, washed and roughly chopped
- 2 tsp cumin seeds, toasted and ground
Directions
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Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).
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Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Add more oil if necessary, then fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.
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Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.