Ingredients
-
1
-
3
-
2
-
3
-
1
-
1
-
1/2
-
1
-
1
-
6
-
-
-
-
-
Directions
Lamb Saag, Found this in a curry and chili cookbook. We actually didn’t have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach – hopefully this amount will be more suitable :-, The simplest yet tastiest lamb saag recipe. I’ve made this a few times now and have increased the quantity of spices, added black cardamom to the spices dry roasted in the pan and a few fresh tomatoes during the cooking of the lamb. It’s always been a crowd pleaser! btw. in response to a previous comment, I prefer whole spices, so using whole fenugreek was perfect. The yoghurt helps to mellow the bitterness., Surely this should be fenugreek powder and not seeds? Seeds are very bitter even after frying. This spoils the dish – very bitter.
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Steps
|
1
Done
|
Remove Seeds and White Membrane from the Chilli and Chop Finely. |
|
2
Done
|
Set Aside With Garlic and Ginger. |
|
3
Done
|
Heat 2 Tbsp Oil in Frying Pan and Brown the Lamb in Batches, Drain on Paper Towel. |
|
4
Done
|
in a Dry Frying Pan Combine Fenugreek, Cumin, Mustard, Cinnamon and Cardamon. |
|
5
Done
|
Cook For 1 Minute or Until Seeds Start to Pop. |
|
6
Done
|
Set Aside. Heat Remaining Oil and Cook Onion Until Softened, 3-4 Minutes, Then Add Roasted Spices. |
|
7
Done
|
Add Garlic, Ginger, Chilie, Turmeric, Cumin, Chili Powder, Coriander and Bay Leaves to Onion. |
|
8
Done
|
Cook For 1 Minute, Then Add Lamb and Stock. |
|
9
Done
|
Bring to Boil Then Reduce Heat to Low and Cook, Covered For 1 1/4 Hours. |
|
10
Done
|
Stirring Occasionally. |
