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
Make the marinade by putting the yogurt, spices and salt in a mixing bowl and combining them. 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 bowl in the microwave or in a pan on the hob, which may take a few batches due to volume, then put it in a colander to drain and cool. When cool enough to handle, squeeze out as much water as possible, wait a few minutes, and squeeze again. Finely chop and set aside. If using frozen spinach, ensure to defrost and squeeze out the water before adding to the curry.
In a large pan on medium heat, add the oil, onions, green chillies and ginger, and 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. Stir in the chicken stock, cover, and reduce the heat to a medium simmer for 45 minutes, stirring occasionally. Remove the lid and simmer for another ten minutes, then stir in the chopped spinach and cook for another 10 to 15 minutes, stirring occasionally. Season to taste.
