Lamb Saag with Rice & Chutney

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the lamb. Pat the diced lamb dry with kitchen paper and season with salt and black pepper. Heat the olive oil in a large, heavy-based saucepan over medium-high heat. Brown the lamb in batches for 2–3 minutes per batch, turning to colour the outside. Transfer to a plate.

Step 2

2. Make the onion paste. Blend the onion, garlic and ginger into a coarse paste. Add a small splash of the measured beef stock if needed to help the mixture blend.

Step 3

3. Cook the aromatics. Add the onion paste to the same saucepan and cook over medium heat for 5–7 minutes, stirring regularly, until softened and the raw smell has reduced.

Step 4

4. Add the spices. Stir in the cumin, coriander, garam masala, turmeric, chilli powder and paprika. Cook for 30–60 seconds, stirring so the spices do not burn.

Step 5

5. Build the curry. Add the chopped tomatoes, remaining beef stock and browned lamb, including any juices from the plate. Stir thoroughly and bring to a gentle simmer.

Step 6

6. Simmer until tender. Cover with a lid and reduce the heat to low. Simmer gently for approximately 1 hour 30 minutes to 2 hours, stirring every 20–30 minutes. Check that there is enough liquid and add a little hot water if the sauce becomes too thick. The lamb is ready when it is tender when pierced with a fork; some cuts may need longer.

Step 7

7. Add the spinach. Stir in the thawed, thoroughly squeezed spinach during the final 10–15 minutes. Leave the lid slightly ajar if the sauce needs to thicken. Taste and adjust the salt, pepper and chilli.

Step 8

8. Finish with yoghurt. Turn the heat to its lowest setting or remove the pan from the heat. Let the curry cool for 1–2 minutes. Stir a few spoonfuls of the hot sauce into the 150g Greek yoghurt in a separate bowl, then gradually stir the yoghurt mixture into the curry. Avoid boiling after adding yoghurt, as it may split.

Step 9

9. Make the mint yoghurt. Mix the 60g Greek yoghurt with the mint sauce in a small bowl until smooth.

Step 10

10. Cook the rice. Cook the 240g dry rice according to the packet instructions. Drain if needed.

Step 11

11. Serve. Divide the rice and lamb saag into four equal portions. Drizzle each with mint yoghurt.