Lamb Saag Curry with Spiced Marinade
Ingredients
Marinade
- 750g diced lamb
- 100g Greek yogurt
- 2 green chillies, deseeded and chopped
- 1 heaped tbsp chopped garlic
- 1 heaped tbsp chopped ginger
- 1/2 tsp turmeric powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Curry
- 1 large onion, finely chopped
- 1 tbsp veg oil
- 2 bay leaves
- 1 x 200g can chopped tomatoes
- 300ml lamb stock
- 250g fresh spinach finely chopped
- Handful chopped fresh coriander
Preparation
Put the lamb and the remaining marinade ingredients in a mixing bowl, mix well, ensuring the lamb is evenly coated. Cover and leave to marinate in the fridge for at least an hour. Tip: do this the night before and leave to marinate overnight ready to cook the next day.
Using a large pan on a medium high heat, sauté the chopped onion and the bay leaves in the veg oil until the onions are turning golden brown, stirring regularly. Turn the heat up high and add the lamb, scraping in as much marinade from the bowl as you can.
Fry off the lamb and marinade for 10 minutes to ensure the meat is sealed and the marinade ingredients are cooked off, stir every few minutes. Stir in the chopped tomatoes and stock, cover loosely and simmer lightly for 1 hour 15 mins.
Stir in the chopped spinach, then bring back up to a simmer and allow the sauce to reduce for 20-30 mins depending on how thick you want it. Season to taste and finish with a handful of chopped fresh coriander.
