Saag Lamb

Saag Lamb is one of my favourite Indian dishes, however, it varies in ingredients between Indian restaurants. Some restaurants add cream, which I hate.  This version doesn't have it.


I have made several variations, including Saag Chicken and a vegetarian version with eggplant and cauliflower which were good too.


Ingredients:

• 4 cloves garlic
• 2 cm ginger
• 2 green chillis, finely chopped
• 1 onion, finely chopped
• 2 tsp coriander seeds
• 1 tsp tumeric
• 2 tsp cumin
• 1 tsp cardamon
• 750g lamb, diced
• 4 large tomatoes finely chopped, or 1 tin of tomatoes
• 100 mls stock (lamb or chicken)
• 200 g spinach, finely chopped

Method:
Heat a small amount of oil in a casserole dish and add meat. Brown meat all over, then remove. Add spices to dish, and fry until fragrant, being careful not to burn them. Then return lamb to dish, and add tomatoes and stock.
Stir, cover and cook for 50 minutes. Add spinach and cook for a further 20 minutes, or until lamb is nice and tender.


Serve with rice and naan bread.