How To Make Lamb & Saag Curry

Ingredients 4 tbsp vegetable oil1kg lean lamb, some on the bone, cut into 4cm chunks (you can use boneless lamb but I think meat on the bone is far tastier)2 medium onions, chopped4 garlic cloves, crushed3 green chillies, chopped6cm fresh root ginger, peeled2 tsp ground cumin1 tbsp ground coriander1 tbsp paprika1 tsp turmeric powder240g tinned tomatoes350ml water240g tinned spinach2 tsp garam masala Big bunch of fresh corianderSalt

30 Minutes + Soaking Time

To Prepare Lamb & Saag Curry

    Using a large pan, heat 2 tbsp oil to a medium-high temperature and brown the lamb all over. It should relinquish some nice meaty juices. Remove the meat, add the remaining oil to the pan and sauté the onions until brown. Add the garlic and chillies and grate in the ginger, then stir in the cumin, coriander, paprika and turmeric, and fry for 3–4 minutes. Pour in the tomatoes and pop in the meat along with the water. Turn up the heat and bring to the boil for a couple of minute. Reduce the heat, season with some salt, cover and simmer for 1½ hours or until the meat is succulently tender.

Yummy yummy Indian Lamb &

Saag Curry is

ready to

Serve…

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