Friday, 1 May 2015

Lamb Saag curry recipe

During our weekend in Stratford Upon Avon we were treated to a lovely
Lamb Saag curry 
curry dinner at the Naya Indian Restaurant in Henley-In-Arden. Thank you Gemma and Carrie! The food there is tasty and not too oily, and the menu offered several dishes that we had not seen before. The decor is a little shabby in places but the staff were friendly and generally efficient!

One of the dishes that we particularly liked was a lamb saag so we thought we would try to recreate it in our caravan kitchen. The original was much drier and had shredded spinach so the overall texture was different, but we got pretty close to the flavour with this recipe.

Ingredients
200g lamb (we used leg steaks, diced in largish pieces)
1 onion, finely chopped
3 garlic cloves, finely chopped
1/3 cup plain yoghurt
1 tsp ground ginger
1 tsp ground fenugreek
2 tsp ground cumin
1 tsp mustard seeds
1 cinnamon stick
6 cardamon pods
2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
2 cups beef stock
Large bag of fresh baby spinach leaves

Brown the lamb in a hot pan and set aside. We have got a Morphy Richards Sear and Stew Slow Cooker so used the pan from that on the hob for all the preparation.

Fry any not-powdered spices in a dry pan until they are aromatic. Set aside.

Add a little oil and fry onion until softened. Add garlic and all the spices, powdered and the ones from earlier. Stir together and cook for one minute.

Add the lamb and stock, bring to the boil, then slow cook on a low setting until the meat is falling apart. Ours was about 4-5 hours.

Add spinach and cook for five minutes until wilted.

Stir in the yoghurt just before serving.

Next time we make this dish, we think we may cook the spinach separately as it contains a lot of water so made the curry sauce runnier than we like. Wilting and draining it before adding to the lamb would hopefully prevent this.

Serve with rice and/or naan bread.

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