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LAMB SAAG

 

Saag, Spinach or Palak its all the same thing.  It is green so definitely a healthy vegetable option.  This spinach dish is cooked with lamb chops in the pressure cooker which takes about 10 to 15 minutes.  However, if cooked in a saucepan it can take up to 2 hours or until the meat is soft and tender.  My mum used to leave it on a low heat for most of the morning when I was little, her theory was the longer it cooks, the more delicious saag will be and it certainly was.  But how can we do this today in our busy lives.  I have added Methi or Fenugreek in English to this dish.  Please note this is optional as you may not like the bitter taste of this herb, however the amount I have added just adds extra flavour and aroma to the dish.     


Suitable for: Gluten free, Dairy free

Prep: 30 mins, Cooking Time: 25 mins – increases if made in saucepan

Serves: 2-4 people

Ingredients:

Add 2 tbsp oil or 1 tbsp ghee to Saucepan 

Add 350 ml curry sauce

7 to 8 lamb chops

1kg spinach washed 

50g methi - optional

2 green chillies

1 heaped tsp salt to taste

1 heaped tsp cumin and coriander powder

1 level tsp turmeric 

250ml water

Some butter for garnish


Method:

  1. First blend spinach, methi and green chillies into puree

  2. Heat oil or ghee and add the curry sauce

  3. Put salt, cumin, coriander and turmeric into the sauce and mix

  4. Keep on medium heat and note the sauce will change colour slightly, add lamb chops stirring occasionally for 3 to 4 mins 

  5. Add pureed spinach mixture when you notice lamb chops have changed in colour and are no longer red

  6. Add 250ml water and if cooking in pressure cooker close the lid and wait for the pressure whistle which should run for 15 minutes on a medium heat (ensure pressure cooker has cooled down before opening)

  7. Whilst saag is in the pan make sure all the water has evaporated if not then put-on medium to high heat and ensure saag is not runny

  8. Serve saag topped with a knob of butter, rice or naan/paratha 

 

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