Thursday, 8 July 2010

Bhupinder Virdee-Lace Indian Recipes - Lamb Saag



400g roast lamb (cubed)
2 tins of spinach well drained or 750g baby leaf spinach
1kg of onions (finely chopped)
100g of butter or ghee
4 chillies finely chopped
1 thumb sized piece ginger finely sliced
2 heaped teaspoons of coriander seeds
2 teaspoons of turmeric
1 teaspoon of salt
Left over stems of coriander

  1. Cook the onions in butter or ghee for 2 hours on a low heat with crushed coriander seeds, stirring frequently to ensure that a crust does not form
  2. Add chillies & root ginger and cook for a further 10 minutes
  3. Add salt & turmeric and cook for a further 5-7 minutes
  4. Add diced lamb and coat well with sauce
  5. Heat for 10 minutes or until meat is piping hot
  6. Add drained spinach or fresh spinach leaves and cook for 5 minutes
  7. Add chopped coriander
Serve with rice or chapattis

Preparation time: 15 mins
Cooking time: 2.5 hours
Serves: 6

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