Lamb Saag

Lamb Saag

Saag is one of the most popular dishes enjoyed during winters in India. It is hands down, the tastiest way to get your greens in. A leafy vegetable dish infused with herbs and spices prepared using locally available greens like spinach, mustard greens, amaranth, collard greens – the list is virtually endless.

Saag can be both vegetarian and non-vegetarian. Vegetarian versions are often prepared using paneer or potatoes, while the most popular non-vegetarian version can be goat, lamb or chicken.

The reason why Saag is a delicacy during the colder months is because of its high nutritional value. Since the base of the dish is mixed greens and spices, it is a tasty immunity booster, which makes it perfect for our harsh Australian winters.

A delicious Saag must be luscious and creamy. Traditionally achieved by slow cooking the greens and then mashing or blending to get a smooth curry base. Then, a selection of mixed spices and meat/veggies were added to mashed greens. It was a lengthy process, hands down, and the main reason why our customers requested us to introduce the Curry Flavours Lamb Saag blend.

Curry Flavours Lamb Saag blend is made from high-quality spices, aromatics and greens, which enable you to prepare this dish in under 30 minutes. Pair with some rice and rotis to have a delicious and nutritious dinner for the family after a busy workday.

Lamb Saag Curry with Lamb Saag Curry (Lamb & Spinach) Spice Mix

Ingredients

  1. 1 kg diced lamb
  2. 90ml cooking oil
  3. 600ml water
  4. 100gm Curry Flavours Lamb Saag Mix
  5. 20gm butter
  6. 50ml thickened cream
  7. Salt to Season
  8. 2 tbsp fresh coriander leaves; finely chopped
  9. ½ inch ginger; julienned

Directions

  1. Heat oil in a wok or heavy bottom cooking pan.
  2. Add the diced lamb and pan fry till the meat is browned on all sides. Then add water and cook covered on medium heat till the meat is almost cooked.
  3. Add the spice mix, stir well to combine and simmer on low heat for 2-3 minutes.
  4. Next, add the butter and thickened cream; continue to simmer till the gravy has thickened and the meat cooked well. Taste and season with salt if necessary.
  5. Serve warm garnished with coriander leaves and julienned ginger.

Notes

  1. Add a diced tomato in the final stage while simmering the curry; this lends a delicious sweet flavour to the final dish. Sliced tomatoes can also be used to garnish the final word.
  2. Lamb with bones is also a delicious option though the cooking time is slightly longer.

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