Lamb Saag

Name: Lamb Saag
Yield: Serves 4–6
Ingredients: 60 ml (2 fl oz/¼ cup) oil; 1 kg (2 lb 4 oz) lamb leg or shoulder, cut into 2.5 cm (1 inch) cubes; ½ teaspoons cumin seeds; 2 teaspoons coriander seeds; 4 garlic cloves, crushed; 185 g (6½ oz/¾ cup) Greek-style yoghurt; 450 g (1 lb) spinach or amaranth leaves, roughly chopped; 6 cardamom pods; 6 cloves; 4 onions, finely chopped; 4 Indian bay (cassia) leaves; 1 cinnamon stick; 10 black peppercorns; 3 teaspoons garam masala; ¼ teaspoon ground turmeric; 1 teaspoon paprika; 7 cm (2¾ inch) piece ginger, grated

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Main course
Spicy
Gluten-free

Method

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.
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