- 750g diced leg of lamb
- 2 tblsps vegetable oil
- Salt and pepper, to taste
- 1 large brown onion, chopped
- 2 tblsps garlic and ginger paste
- 2 tsps ground cumin
- 2 tsps garam masala
- 2 tsps hot paprika
- 2 large tomatoes, chopped
- 1½ cups beef stock
- 1 tblsp plain flour
- 100g baby spinach leaves
- Fresh coriander sprigs, natural yoghurt and
- naan bread, to serve
Toss lamb with half the oil. Season with salt and pepper.
2. Heat a stockpot over a high heat. Add the lamb in two batches. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.
3. Reduce heat to medium. Heat remaining oil in same stockpot. Add onion and paste. Cook, stirring, for about 3 minutes, or until onion is soft. Add spices. Cook, stirring, for 1 minute, or until fragrant.
4. Return lamb to pan with tomatoes. Stir for 1 minute. Add 1¼ cups of stock. Bring to the boil. Boil gently, covered, stirring occasionally, for 1 hour, 30 minutes, or until lamb is tender.
5. Blend remaining stock with flour. Add to stockpot. Cook, stirring occasionally, for about 5 minutes, or until thickened. Stir in the spinach.
6. Serve with coriander sprigs, yoghurt and naan bread.
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