Lamb and Spinach curry - Saag Gosht

⇐ The Green Book

from Jamie Oliver

Ingredients

ginger a small chunk, peeled and chopped

garlic 2 cloves, chopped

onions 2, roughly chopped

green chillies 2, sliced

ground turmeric 1 tsp

ground cumin 1 tbsp

ground coriander 1 tbsp

chilli powder 1 tsp

a few cardamom pods, lightly crushed (my addition)

lamb neck fillet 600g or shoulder is fine but cook longer

tomatoes 4, chopped

tomato purée 1 tbsp

spinach 100g bag, chopped

Method

1. Make paste and fry. Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chillies and half a tsp salt and cook for 3-4 minutes until fragrant.
2. Add spices. Add all the spices and cook for a couple of minutes.
3. Add lamb. Add the lamb and keep cooking and stirring until browned.
4. Add tomatoes. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
5. After an hour add spinach. Add the spinach then cook for another 15 minutes.
6. Serve Serve with rice or Indian breads.

indian