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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (560g) Recipe makes 4 servings The following items or measurements are not included below: 2 cm fresh ginger 6 cardamom pods |
||
| Calories 846 | ||
| Calories from Fat 596 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.3g | 101% | |
| Saturated Fat 25.9g | 129% | |
| Monounsaturated Fat 27.2g | ||
| Polyunsaturated Fat 8.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 182mg | 60% | |
| Sodium 915mg | 38% | |
| Potassium 1346mg | 38% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 4.0g | 15% | |
| Sugars 4.4g | ||
| Protein 48.4g | 96% | |
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Lamb Saag
By: Sarah!
Jul 15, 2003
Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable 
SERVES 4
Ingredients
- 1 long green chilies
- 3 garlic cloves, chopped
- 2 cm fresh ginger, grated
- 3 tablespoons oil
- 1 kg boneless lamb, cubed
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 1 cinnamon stick
- 6 cardamom pods
- 2 onions, chopped
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 bay leaves
- 2 cups beef stock
- 1 bunch english spinach, de-stalked and finely shredded
- 1/2 teaspoon salt
- 1 tablespoon fresh coriander, chopped
- 1/3 cup plain yogurt
Directions
1
Remove seeds and white membrane from the chilli and chop finely.2
Set aside with garlic and ginger.3
Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.4
In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.5
Cook for 1 minute or until seeds start to pop.6
Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.7
Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.8
Cook for 1 minute, then add lamb and stock.9
Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.10
Stirring occasionally.11
Add spinach and salt, cook for 5 more minutes or until spinach is wilted.12
Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.
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Featured Reviews for This Recipe
From: Chef #961461
On Sep 20, 2008
I really enjoyed this receipe. Next time I will add an extra green chilli to it. We added the potatoe as suggested and accompanied it with a tomato and cucumber lime zest salad and naan bread. Perfect meal, flavours are great
From: Leggy Peggy
On Jul 16, 2008
I love lamb saag and this recipe delivers the perfect flavours. I made this as written and was pleased at how easily it came together. Yummo!
From: Sackville
On Apr 19, 2004
The heat and combination of spices in this dish were amazing! In that regard, I wouldn't change a thing. I did find, however, that 900g of spinach was too much (I would halve it) and that the yogurt curdled when I put it in, even though I took the curry off the heat before adding in the yogurt. Honestly, I don't think the yogurt added a lot and next time I would leave it out. I used pre-cooked lamb (leftovers from our roast), which shortened the cooking time, and also added four peeled and chopped tomatoes. There was certainly enough for four people here, and I think you could stretch it to five or six if you added a couple side dishes. I served it with lynzmk's Easy Pilau Rice #55802, my homemade mango chutney #84244 and popadums.
From: chia
On Jul 24, 2003
i loved this dish! the spices were just right and the lamb was very tender. i added 2 large potatoes, cut in eigths to the mix for almost the last half hour, then added the fresh spinach, and yogurt. i served this over basmati rice, very tasty
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