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How to make Lamb saag

Yield = 6
Prep time: 4:15
Cook time: 3:00
Total time: 7:15

Ingredients

  • 1/4 teaspoon hot chilli powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1kg lamb leg steaks, cut into 4cm pieces
  • 1 tablespoon vegetable oil
  • 2 large brown onions, finely chopped
  • 2 teaspoons cumin seeds
  • 2 garlic cloves, finely chopped
  • 2cm piece fresh ginger, grated
  • 1 long red chilli, seeded, finely chopped
  • 1 tomato, finely chopped
  • 250g baby spinach
  • Pinch of ground nutmeg

Method

  • Step 1 Combine chilli powder, turmeric and garam masala in a glass or ceramic bowl. Add lamb. Toss to coat. Cover. Refrigerate for 4 hours or overnight.
  • Step 2 Heat oil in a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 to 10 minutes or until onion is softened. Add cumin, garlic, ginger and chopped chilli. Cook, stirring, for 2 minutes or until fragrant.
  • Step 3 Increase heat to medium-high. Add lamb. Cook, stirring occasionally, for 5 minutes or until lamb changes in colour. Add tomato and 2 cups cold water. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
  • Step 4 Remove lid. Simmer for 1 1/2 hours or until lamb is tender and sauce thickens (see note). Add spinach. Cook for 10 minutes or until spinach is wilted and falling apart. Add nutmeg. Stir to combine. Serve.