Lamb Saag

I'm not a huge fan of eating red meat however my body seems to struggle to maintain iron levels without it.  As a result, when I do eat red meat, I want it to taste as good as possible (which often means as little like meat as possible).  I find curries are a good way to cook meat because they are slow cooked and the meat is easier for the body to digest.  

Here is my version of a lamb saag.  Unfortunately I didn't get photos of the cooking process but hopefully the directions will be clear enough.

Ingredients:

Lamb

Yoghurt – ¼ cup

Mint leaves

Ghee or oil

2 onions

Ginger – 1 - 2 inches

Garlic – 1 clove

Cardamom pods – 3

Turmeric 1tsp

Coriander powder – 2 tsp

Cumin – 1tsp

Garam Masala – 1 tsp

Tomatoes – 4 fresh or one can chopped

Spinach leaves 300-500g

Water/lamb or beef stock (1 – 2 cups)

Salt and pepper

Fresh coriander

Directions:

1.       Marinate lamb in yoghurt, ¼ ginger and finely chopped mint (an hour or so is enough, or even just as long as it takes to get to step 5).

2.       Finely dice onions and fry until soft

3.       Add ginger, garlic and cardamom pods and fry for several minutes

4.       Add turmeric, ground coriander, cumin, garam masala and fenugreek and stir one minute.

5.       Add lamb and yoghurt mixture and stir.

6.       Add tomatoes and chopped/torn spinach.

7.       Add water/stock – cook 50 mins

8.       Add chopped coriander – cook another 10 mins

9.       Season to taste.  Serve with basmati rice and a side of Indian Spiced Green Vegetables.