Lamb Saag

Ingredients

 

3 garlic cloves peeled
25g Fresh Ginger chopped/grated
2 green chillis
1 large brown onion roughly chopped
gee/oil for frying 2 hol spoons
¾ lb/750g Lamb shoulder trimmed and diced
2tsp coriander seeds
2tsp cumin seeds
both abouve toaster and ground
1 ½ tsp turmeric
2 green cardamom pods squashed
4 ripe tomatos quartered
500g stock preferably lamb but chicken is fine
200g spinach roughly chopped
fresh coriander to garnish chopped.

 

1. Blitz garlic, chillis ginger and onion in food processor . Add water to make a puree
2. Heat oil and gee/butter in sauté/large pan . Brown lamb all over . Best to do it in 2 batches. Lift out and reserve 1 ½ t spoons oil.
3. Add remaining oil to pan (coriander, cumin, turmeric and cardamom add touch of water to prevent catching if needed. Then add onion, chilli puree mix cook out for approx. 2 mins
4. Add lamb, tomatoes and stock cook for 45 mins.
5. Stir in Spinach cook for about 30/40 minutes until lamb is tender I usually transfer into casserole dish on about 200 degrees in oven for this process. Our you could use a slow cooker. If sauce is a bit thin then take off the lid and reduce for the last 20 ins.
6. Sprinkle in chopped coriander and tuck in.