Lamb Saag

• Lamb Shoulder(600 g)
• Basmati Rice(250 g)
• Spinach(400 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Greek yogurt(120 ml)
• Rapeseed Oil(2 tbsp)
• Ghee(1 tbsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Ground Coriander(2 tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Lemon(1)optional

Method

1. 1

   Cut the {Lamb Shoulder} into small irregular bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, and roughly chop the {Fresh cilantro} if using.

   ~12 min

2. 2

   Heat the {Vegetable oil} and {Ghee} in a large deep pan over medium-high heat. Add the lamb with the {Salt} and {Black pepper}, and cook until lightly browned in spots. Stir in the {Onion} and cook until softened.

   ~8 min

3. 3

   Stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Ground Coriander}, {Garam Masala}, and {Chili flakes}. Cook for 1 minute, then add the {Tomato paste}. Cook until the paste darkens slightly and coats the lamb.

   ~3 min

4. 4

   Add the {Spinach} in handfuls, letting it wilt down. Stir in the {Greek yogurt}, then add 250ml water. Cover and simmer until the lamb is tender and the spinach has cooked into a thick green curry.

   ~15 min

5. 5

   Meanwhile, rinse the {Basmati Rice}. Add it to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender, then let it stand off the heat.

   ~12 min

6. 6

   Fluff the rice and stir the curry well to break the spinach down further. Serve the lamb saag over rice with the {Fresh cilantro} and wedges of {Lemon} if using.

   ~4 min