Lamb Saag

Indian Spices

This recipe is more or less Rick Stein’s Lamb & Spinach Karahi recipe, but I’ve simplified the recipe slightly and radically adjusted the amount of ghee/oil required. There is absolutely no sense in using 250g pure fat simply to fry half a kilo of onions. It’s crazy!

I’ve also added some dried fenugreek – it gives a great background flavour and is so typical of Indian curries.

As well as having a great flavour, this curry has a vivid green colour and makes a great visual contrast to “red” curries such as Kashmiri Lamb Rogan Josh or Butter Chicken.

Ingredients

  • 1.2kg diced lamb
  • 2-3 tbsp sunflower/groundnut oil
  • 500g onions, chopped (about 3 large onions)
  • 12 cloves  garlic, peeled
  • 50g root ginger, peeled and chopped roughly (about the size of a golf ball)
  • 400g canned tomatoes
  • 500ml chicken stock
  • 2 tsp sea salt
  • 1 tbsp each of the following: red chilli powder, sweet paprika, ground coriander, turmeric, garam masala, dried fenugreek leaves (kasoori methi)
  • 300g spinach leaves
  • 4 medium-sized green chillies, stalks removed & roughly chopped

Method

  1. Place a cast-iron casserole on the hob and heat the oil. Add the onions and cook the onions gently for around 30 minutes until soft and light brown in colour.
  2. Blitz the garlic, root ginger, tomatoes and water in a blender until smooth. Remove the browned onions from the casserole using a slotted spoon and add to the blender. Blend again until very smooth.
  3. Put the casserole back on the heat. Add the onion/tomato mixture to the casserole, then add the diced lamb, chicken stock and the ground spices. Stir to combine. Transfer to the oven and cook for 2-2½ hours until the meat is very tender.
  4. Just before the lamb is finished cooking, make the spinach puree. Put 200g of the spinach leaves in a large saucepan along with a splash of water. Place a lid on the saucepan and cook for about 2 minutes or until the spinach has wilted down. Transfer the spinach to a liquidizer along with another splash of water and blend until smooth. Set aside.
  5. Make the green chilli pureé. Blend the green chillies with some water until smooth and add to the curry. Set aside.
  6. Check the lamb is cooked to your satisfaction. At this point, you can spoon off the fat which has risen to the top of the sauce (see below). Stir through the spinach puree and the rest of the spinach leaves. Add the green chilli puree and simmer and heat through for another 5 minutes.
  7. Stir through the garam masala and fresh coriander. Taste for seasoning, adding plenty of freshly ground black pepper. Serve with rice and naan bread with some cooling yoghurt on the side, if you wish.

Serves 6.

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1 Response to “Lamb Saag”



  1. 1 Rick Stein’s Lamb & Spinach Karahi | Toasted Special Trackback on November 11, 2010 at 5:49 pm
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