Indian Lamb Saagwala Curry
Ingredients
Marinade
- 600g lamb shoulder cut into bite size pieces
- 4 tbsp natural yogurt
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp Kashmiri chilli powder (sub paprika)
- 1 tsp turmeric powder
- 1/2 tsp salt
Curry
- 2 tbsp ghee or veg oil
- 1 medium red onion finely chopped
- 1.5 tbsp grated ginger
- 2 green chillies deseeded and chopped
- 2 tbsp grated garlic
- 400g baby leaf spinach (sub frozen spinach)
- 1 tbsp dried fenugreek ‘methi’ leaves (optional)
- 400ml chicken stock
Preparation
Put the yoghurt, spices and salt in a mixing bowl and combine then add the lamb pieces, stir well and place in the fridge for 1-2 hours
While the lamb is marinating, wilt the spinach in a microwave or on the hob, drain and cool it, squeeze out excess water and finely chop it; if using frozen spinach, defrost and squeeze out water before use
In a large pan on medium heat, add the oil, onions, green chillies and ginger, sauté for ten minutes, then stir in the garlic and sauté for a few more minutes, then turn the heat up high
Stir in the lamb and dried fenugreek leaves and stir regularly for ten minutes to seal the meat and cook the spices then stir in the chicken stock, cover and simmer on medium heat for 45 minutes stirring occasionally, remove the lid and simmer for another ten minutes, stir in the chopped spinach and cook for another 10 to 15 minutes stirring occasionally and season to taste
Notes
This recipe serves 3 adults and is of medium heat level
The author has refined this recipe through multiple trials for optimal results
