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.
- 1 kg diced lamb
- 90ml cooking oil
- 600ml water
- 100gm Curry Flavours Lamb Saag Mix
- 20gm butter
- 50ml thickened cream
- Salt to Season
- 2 tbsp fresh coriander leaves; finely chopped
- ½ inch ginger; julienned
- Heat oil in a wok or heavy bottom cooking pan.
- 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.
- Add the spice mix, stir well to combine and simmer on low heat for 2-3 minutes.
- 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.
- Serve warm garnished with coriander leaves and julienned ginger.
- 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.
- Lamb with bones is also a delicious option though the cooking time is slightly longer.
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