Lamb Saag

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Ingredients

Adjust Servings:
2 tbsp Ghee
2 kg Lamb neck or leg cut into 2 inch pieces (ask your butcher to do this)
1 tbsp Maldon sea salt
1 tbsp whole cumin seeds
2 tbsp whole coriander seeds
½ tbsp chilli flakes
1 tbsp ground turmeric
1 ½ tbsp garam masala
4 tbsp minced ginger
6 cloves minced garlic
4 medium onions sliced
1 tin chopped tomatoes
1 tin coconut milk
2kg frozen spinach defrosted and squeezed
1 large bunch of coriander roughly chopped
1 Zest and juice of one lemon

Nutritional information

659
Calories
29g
Fat
81g
Protein
20g
Carbs

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Lamb Saag

Features:
  • Spicy
Cuisine:

This is a great heart warming curry, particularly good for a Saturday night!

  • 2 hours 20 mins
  • Serves 8
  • Medium

Ingredients

Method

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Steps

1
Done

Preheat the oven to 160C/300F/gas 2 or use the slow cook option on an instapot.

2
Done

Dry fry the cumin, coriander seeds until fragrant, put them in a spice or coffee grinder with the salt, turmeric, chilli flakes and garam masala to make a curry powder.

3
Done

Heat the ghee in a heavy based oven proof pot and add the onions, garlic and ginger and sauté on a low heat for about 5 minutes, add the dry curry powder mix, pop the lid on a cook for a further 15/20 minutes ensuring it doesn’t burn.

4
Done

When the mixture is very soft, whizz with a hand blender until it resembles a paste. Add the lamb and coat. Then add the tinned tomatoes, coconut milk, one can of water and the spinach.

5
Done

Cover and pop in the oven for about 2 hours.

6
Done

Check the lamb is tender with a fork add some chopped coriander and serve with basmati or cauliflower rice.

jack

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