Lamb Saag

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 teaspoons coriander seeds
  • ½ teaspoons cumin seeds
  • 60 ml</


  1. Dry-fry the coriander and cumin seeds in a frying pan over medium heat for 2–3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush to a powder.
  2. Heat the oil in a large heavy-based saucepan or flameproof casserole dish over low heat and fry a few pieces of meat at a time until browned. Remove from the