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
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:
First blend spinach, methi and green chillies into puree
Heat oil or ghee and add the curry sauce
Put salt, cumin, coriander and turmeric into the sauce and mix
Keep on medium heat and note the sauce will change colour slightly, add lamb chops stirring occasionally for 3 to 4 mins
Add pureed spinach mixture when you notice lamb chops have changed in colour and are no longer red
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)
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
Serve saag topped with a knob of butter, rice or naan/paratha
