Lamb saag

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olive magazine

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Recipe by olive magazine

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1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).
2. Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.
3. Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.

Know-how

Buying whole spices means they will keep longer and toasting them releases more of the flavour. Crush them in a coffee grinder or pestle and mortar. Use more chilli if you like things hot or leave it out if you don't.

Per serving

393 kcalories, protein 42.4g, carbohydrate 12.2g, fat 19.7 g, saturated fat 7.8g, fibre 3.2g, salt 0.8 g

Latest comments and suggestions

Results 1-20

• dixonl

  02 November 2007

  dixonl commented on this recipe

  I made this the other night - very nice too!

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• Lisa

  19 November 2007

  Lisa rated and commented on this recipe

  

  This lamb curry was delicious and very simple to make. I love spicy food so this ticked all the boxes for me!

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• jennspen

  21 November 2007

  jennspen rated this recipe

  

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• Justin

  02 January 2008

  Justin rated this recipe

  

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• Liisa

  03 January 2008

  Liisa rated and commented on this recipe

  

  This is the best Saag dish i have ever eaten..... Restaurant quality! Have made this for friends and family and everyone has enjoyed it as much as me!

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• janice

  26 January 2008

  janice commented on this recipe

  loved it will make it regularly

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• Moosepup

  12 February 2008

  Moosepup rated and commented on this recipe

  

  Absolutely superb! My other half declared that it was restaurant quality, and I was more than a little inclined to agree with him.

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• mother*ship

  16 February 2008

  mother*ship rated and commented on this recipe

  

  I'm afraid I'm not as keen as the other posters, I followed the recipe carefully but at the end of the cooking time it was watery and needed reducing. Also I really don't see the need to cook spinach for 45 mins! Probably won't make it again.

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• Lola's Mum...

  24 February 2008

  Lola's Mum... rated and commented on this recipe

  

  My husband and I did enjoy. this - however it wasn't a good as I thought it was going to be...Will make it again though.

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• BAMBAM

  04 March 2008

  BAMBAM rated and commented on this recipe

  

  This was absolutely delicious, will definitely make again. (I also thought it was slightly watery, but I added more spinach than suggested so maybe the water came from this. Next time will just use slightly less stock.)

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• Nicola

  05 March 2008

  Nicola rated and commented on this recipe

  

  My husband and I really enjoyed this dish - best home-made curry we've had, will definitely be making again

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• natasha_food

  08 March 2008

  natasha_food rated and commented on this recipe

  

  This curry was quite disappointing, as others have mentioned, it was very watery. Although we followed the recipe carefully, it didn't taste at all spicy. More like a lamb soup!! In the end, the only way to salvage it was to add half a jar of curry paste to thicken it up a bit, and some chilli powder. The only saving grace was that the lamb was very tender after being cooked for such a long time.

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• Jackie

  10 March 2008

  Jackie commented on this recipe

  I've made this curry twice now and both times it was absolutely delicious! Didn't go watery for me and I even added extra spinach! Gorgeous!

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• Jackie

  10 March 2008

  Jackie rated this recipe

  

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• k_london08

  10 March 2008

  k_london08 rated and commented on this recipe

  

  I agree it is a bit watery-my tip is to literally double the amount of spices used and put a couple of tablespoons of tomato puree in.-either that or make it a recipe for 2 rather than 4 by using half the amount lamb and stock!

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• blossom favs

  13 April 2008

  blossom favs rated and commented on this recipe

  

  absolutely delicious I did cook it for as longer so the lamb was extra tender

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• alicia

  15 April 2008

  alicia rated and commented on this recipe

  

  this meal was absolutley gorgeous!!! i will definiately be making it again. the smells through the house are so welcoming and went down a treat with my partner. highly recommended

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• Misti

  22 April 2008

  Misti commented on this recipe

  This is a really tasty curry! As we don't like our food too spicy I used 3 chilli's but took the seeds out of 2 and a half of them. This gave it a gentle kick that didn't spoil the flavours. Will be doing this again.

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• Marie

  12 July 2008

  Marie commented on this recipe

  Made this recipe for a large family gathering and it was the best lamb saag we've ever tasted. The only change we made to the original recipe was using lamb neck fillets instead of lamb shoulder, which was much more tender.

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• DEB040

  21 August 2008

  DEB040 rated and commented on this recipe

  

  A tip to stop it going watery is to throw in a handful of red lentils, we actually thought that this made this dish even better!

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Ingredients

• 3 garlic cloves , peeled
• A large thumb-sized piece of ginger , roughly chopped
• 2-3 green chilli , roughly chopped
• 1 large onion , roughly chopped
• oil for frying
• 750g lamb shoulder, fat trimmed off
• 2 tsp coriander seeds , toasted and ground
• 1 tsp tumeric
• 2 cardamom pods , squashed with the blade of a knife
• 4 large tomatoes , quartered
• lamb stock, cube or concentrate, made up to 300ml
• 200g spinach , washed and roughly chopped
• 2 tsp cumin seeds , toasted and ground

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 3 garlic cloves , peeled
• A large thumb-sized piece of ginger , roughly chopped
• 2-3 green chilli , roughly chopped
• 1 large onion , roughly chopped
• oil for frying
• 750g lamb shoulder, fat trimmed off
• 2 tsp coriander seeds , toasted and ground
• 1 tsp tumeric
• 2 cardamom pods , squashed with the blade of a knife
• 4 large tomatoes , quartered
• lamb stock, cube or concentrate, made up to 300ml
• 200g spinach , washed and roughly chopped
• 2 tsp cumin seeds , toasted and ground

Per serving

393 kcalories, protein 42.4g, carbohydrate 12.2g, fat 19.7 g, saturated fat 7.8g, fibre 3.2g, salt 0.8 g

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