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Lamb saag recipe - Recipes - BBC Good Food

  • 4servings
  • 393calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 garlic cloves , peeled

  2. A large thumb-sized piece of ginger , roughly chopped

  3. 2-3 green chilli , roughly chopped

  4. 1 large onion , roughly chopped

  5. oil for frying

  6. 750g lamb shoulder, fat trimmed off

  7. 2 tsp coriander seeds , toasted and ground

  8. 1 tsp turmeric

  9. 2 cardamom pods , squashed with the blade of a knife

  10. 4 large tomatoes , quartered

  11. lamb stock, cube or concentrate, made up to 300ml

  12. 200g spinach , washed and roughly chopped

  13. 2 tsp cumin seeds , toasted and ground

Instructions Jump to Ingredients ↑

  1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).

  2. Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.

  3. Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.

  4. Know-how Buying whole spices means they will keep longer and toasting them releases more of the flavour. Crush them in a coffee grinder or pestle and mortar. Use more chilli if you like things hot or leave it out if you don't.

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