LAMB SAAG
Ingredients
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
Method
- 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
- Add chillies & root ginger and cook for a further 10 minutes
- Add salt & turmeric and cook for a further 5-7 minutes
- Add diced lamb and coat well with sauce
- Heat for 10 minutes or until meat is piping hot
- Add drained spinach or fresh spinach leaves and cook for 5 minutes
- Add chopped coriander
Preparation time: 15 mins
Cooking time: 2.5 hours
Serves: 6
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