Lamb Saag

By Andy Cooks · 120 min

Ingredients

Instructions

1. Season the lamb on all sides with salt.
2. Heat half the ghee in a heavy-based saucepan or Dutch oven over high heat. Brown the lamb in batches on all sides, then set aside.
3. Thinly slice the red onions, finely grate the garlic and ginger, and roughly chop the tomatoes.
4. Lower the heat to medium-high and add the remaining ghee. Stir in the cardamom and cinnamon and cook for 1 minute.
5. Add the onions with salt and cook for 5 minutes, stirring occasionally, until softened.
6. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the tomatoes and cook for 2 more minutes.
7. Add the Kashmiri chilli, turmeric, coriander, cumin and nutmeg and stir to combine. Break the chilli stalks, halve each chilli and add them to the pan.
8. Return the lamb to the pan and add just enough water to cover it. Bring to a simmer, cover tightly, then reduce to low and cook for 4 hours, checking from 3 hours, until the lamb is falling-apart tender.
9. Meanwhile, bring a large pan of water to a rolling boil over high heat. Blanch the spinach for 30 seconds until just wilted, drain and refresh in cold water.
10. Drain the spinach well, blend until smooth, and refrigerate until the lamb is ready.
11. When the lamb is done, remove and discard the bones and break the meat into smaller chunks with tongs.
12. Stir the spinach through the lamb and cook for 1 minute until heated through.

Summarized from Andy Cooks's video. Watch it for the details.

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