Lamb Saag 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!

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.

LAMB SAAG

Steps:

• Remove seeds and white membrane from the chilli and chop finely.
• Set aside with garlic and ginger.
• Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
• In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
• Cook for 1 minute or until seeds start to pop.
• Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
• Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
• Cook for 1 minute, then add lamb and stock.
• Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
• Stirring occasionally.
• Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
• Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

LAMB WITH SPINACH SAUCE (SAAG GOSHT)

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

LAMB MINCE WITH SPINACH (KEEMA SAAG)

Steps:

• Mix spices together, and set aside.
• Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
• Add spice mix to onion mixture, allowing to fry for 1 minute.
• Add tomato paste, incorporating well, and fry for 1 minute.
• Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
• Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
• Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
• Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.

INDIAN SAAG

Steps:

• In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
• Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.