Lamb and spinach curry (lamb saag)

(5.00/5 - 1 vote)


- 6 tablespoons Olive oil
- 1 teaspoon cumin seeds
- 6 cloves
- 6 cardamom pods, break open and remove the seeds
- 1 cinnamon stick
- 1 boneless leg of lamb, visible fat removed and cut into 1 pieces
- 2 onions chopped
- 5 garlic cloves, minced
- 2 piece of ginger, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon turmeric
- 1 teaspoon salt
- Cayenne pepper to taste
- ¼ - ½ cup water
- 1 tablespoon garam masala
- 2 10 oz pkgs frozen chopped spinach defrosted and all excess water squeezed out
- ¾ cup half and half, or cream


Step 1

Warm the skillet and add the olive oil. When heated, add the cumin seeds, cloves, cardamom seeds and cinnamon stick.

Step 2

Heat until the seeds begin to sputter. Add the chopped onions, garlic and ginger. Sauté for 4 5 minutes.

Step 3

Add the lamb pieces and fry for a couple of minutes. Add the ground cumin, ground coriander, turmeric, salt and cayenne.

Step 4

Fry until you can't see any pink on the outside of the lamb. Sometimes the lamb creates enough liquid on its own.

Step 5

If it seems dry, add a little bit of the water. You can always add more if necessary.

Step 6

Reduce the heat and cover with a lid. Cook for about 50 minutes. Check often to make sure that the mixture hasn't dried out.

Step 7

Remove lid; add the spinach and garam masala. Stir well to combine, and replace lid. Cook for about 10 15 more minutes.

Step 8

Remove lid, increase heat. If there is some excess liquid you can cook for several minutes to let it evaporate.

Step 9

Add the half and half. Cook to heat through. You want the mixture to be creamy not runny.

Step 10

If there is still too much liquid you can mix a little cornstarch with cold water and add to the lamb.

Step 11

Serve over fluffy white rice basmati is preferable.


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