How To Make Lamb Saagwala An Indian Restaurant Favourite Recipes

LAMB SAAG

Steps:

• Combine all the spice mix ingredients. Set aside.
• Add the lamb, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
• Cook until the lamb is tender. This takes as long as it takes. Once you can insert a fork into the lamb without resistance it's ready.
• Drain the lamb and set aside. If you want, keep the stock. It makes a great addition to any home style lamb curry.
• Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
• Thaw the spinach. Drain it well.
• Heat a skillet over medium heat.
• Add the oil. When it shimmers add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
• Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
• Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
• Add the diluted tomato paste and cilantro. Stir to combine and cook for about a minute.
• Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
• Add another 6 oz of curry base. Stir to combine and cook until it craters.
• Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the lamb and spinach and stir to mix. Simmer for about 5 minutes. If the curry gets too dry add a bit more curry base.
• Add the fresh lemon juice. Stir to combine. Serve. Enjoy!

HOW TO MAKE LAMB SAAGWALA - AN INDIAN RESTAURANT FAVOURITE

Steps:

• Start by preparing the spinach. Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
• Now heat the ghee/oil in a wok or large frying pan over medium heat.
• When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
• Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
• Add the ground spices and stir to combine..
• Stir in the tomato puree and bring to a simmer. Then add a ladle or two of the base sauce and bring to a simmer, only stirring if it is sticking to the pan.
• Stir in the lamb and ensure it is covered in the bubbling sauce. Then stir in the spinach puree.
• Cook for a couple of minutes and then stir in the yoghurt.
• Check for seasoning and add the salt to taste.
• Stir in the lemon juice and sprinkle with the garam masala and dried fenugreek and serve.

LAMB SAAG

Steps:

• Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
• Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
• Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
• Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
• Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
• Scatter over the coriander. Serve with naan or rice.