Lamb saag

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Results 61-73

• Bob

  13 June 2011

  Bob rated and commented on this recipe

  

  Very easy and delicious

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• red34

  06 July 2011

  red34 rated and commented on this recipe

  

  Have made this many many times now. Simple easy & very very tasty!!

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• Luckythelab

  16 July 2011

  Luckythelab rated and commented on this recipe

  

  Easy to make, watery, added some curry paste to salvage it. Also only put half a chilli in, so it was ok for kids

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• thebiggestal

  27 July 2011

  thebiggestal commented on this recipe

  Made this a million times, fantastic.

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• thebiggestal

  27 July 2011

  thebiggestal rated this recipe

  

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• Crusty Phill

  13 October 2011

  Crusty Phill commented on this recipe

  I followed this recipie to the letter as it is a tried and tested way to cook a tender lamb saag. Using only the very best and freshest ingrediants really does make a big difference to this dish. However, after cooking the saag for a total off 80 minuets in a cassarole dish, I removed the lid and cooked the dish open at gas mark 4, for a further 20 minutes (100minutes total). This evaparated some of the liquid and thickened up the dish and enhance the flavour. I also added additional spinach with the coriander at the end. A really nice dish which I would certainly recommend.

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• sozavele

  28 December 2011

  sozavele rated and commented on this recipe

  

  Great, Amazing, First Class - The words to describe resturant quality food. Turned out perfectly, well balanced with ozzing flavours and tender meat. Note to all saying it is watery not spicy - I am guessing you don't have the ethnicity to know all of curries, not all curries are spicy and thick and creamy, I guess that you just get a cheap takeaway and not from a proper curry house. I would adapt a dish like this if you don't know about a curry because some of the suggestions I have seen are English adaptations which don't fit a curry!

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• BrenGlyn

  04 January 2012

  BrenGlyn commented on this recipe

  amazing!!! what a gorgeous dish!! i had no lamb oxo so used beef added grama masala, frozzen spinach, did in slow cooker adderd half cup of orange lentils, it is to die for truly x I will follow recipie next time but still add lentils.... mmmmmmmmmmmmmmmmmmmmmm

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• Rob T

  28 February 2012

  Rob T commented on this recipe

  Really, really good. Cooked the lamb very slowly and left for a day before eating. Excellent

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• Moyard

  05 June 2012

  Moyard commented on this recipe

  I made this using left-over roast lamb, so it was ready in 30 mins. I found that I had to add a little water to the onion mixture in the food processor. I used a tin of tomatoes instead of fresh ones, and left out the stock, so it wasn't too watery. I also feel that 5 mins is long enough to cook spinach. I loved the flavours and will definitely make my version again.

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• HayleyKastein

  02 September 2012

  HayleyKastein rated and commented on this recipe

  

  My favorite recipe on this website so far! I cook it a few times a month I adore it, I've even doubled it. My boyfriend said 11/10 best lamb saag he's ever had and you can make it as hot or as mild as you like. I prefer it hot :) Well worth a good, very easy too!

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• bomber

  26 March 2013

  bomber commented on this recipe

  This curry is soooooo good !

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• bomber

  26 March 2013

  bomber rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4361/

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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 turmeric
• 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

Preparation and cooking times

Ready in 1 hour 45 mins

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 turmeric
• 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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