Lamb Saag

• long green chili↗1
• garlic cloves, chopped↗3
• cm fresh ginger, grated2
• tablespoons oil3
• kg boneless lamb, cubed↗1
• teaspoon fenugreek seeds1
• teaspoon cumin seed↗1⁄2
• teaspoon black mustard seeds1
• cinnamon stick↗1
• cardamom pods↗6
• onions, chopped↗2
• teaspoons ground turmeric↗2
• teaspoon ground cumin↗1
• teaspoon chili powder↗1
• teaspoon ground coriander↗1
• bay leaves↗2
• cups beef stock↗2
• bunch english spinach, de-stalked and finely shredded↗1
• teaspoon salt↗1⁄2
• tablespoon fresh coriander, chopped1
• cup plain yogurt↗1⁄3

Step-by-step instructions

1. 1

   Remove seeds and white membrane from the chilli and chop finely.

2. 2

   Set aside with garlic and ginger.

3. 3

   Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.

4. 4

   In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.

5. 5

   Cook for 1 minute or until seeds start to pop.

6. 6

   Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.

7. 7

   Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.

8. 8

   Cook for 1 minute, then add lamb and stock.

9. 9

   Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.

10. 10

    Stirring occasionally.

11. 11

    Add spinach and salt, cook for 5 more minutes or until spinach is wilted.

12. 12

    Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.