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:
2 tbsp oil or 1 tbsp ghee
7 to 8 lamb chops
1kg spinach washed
50g methi - optional
2 green chillies
1 heaped tsp salt to taste
1 heaped tsp cumin powder
1 heaped tsp coriander powder
1 level tsp turmeric
250ml water
Some butter for garnish
Method:
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First blend spinach, methi and green chillies into puree
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Heat oil or ghee and add the curry sauce
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Put salt, cumin, coriander and turmeric into the sauce and mix
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Keep on medium heat and note the sauce will change colour slightly, add lamb chops stirring occasionally for 3 to 4 mins
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Add pureed spinach mixture when you notice lamb chops have changed in colour and are no longer red
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Add 250ml water and if cooking in pressure cooker close the lid and wait for the pressure whistle which should run for 12 to 13 minutes on a medium heat (ensure pressure cooker has cooled down before opening)
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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
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Serve saag topped with a knob of butter, rice or naan/paratha
