An easy version of the Indian restaurant classic, Lamb Saag, using my Hyderabad Curry,
a complex blend of 12 exotic spices .
2-3 tbsp oil or ghee or a mixture of both, divided
800g-1kg shoulder or leg lamb, cut into chunks
1-2 onions, finely chopped
4 cloves garlic, crushed
1 tbsp grated ginger
2-3 tbsp Spice Fusion Hyderabad Curry
1 x 400g can tomatoes
200g English spinach leaves, roughly chopped
1 bunch coriander, roughly chopped plus extra leaves for garnish
½-1 cup cream
Salt and black pepper
Heat 2 tbsp ghee or oil in a Dutch oven or large saucepan.
Fry lamb, in batches if necessary, until browned on all sides; remove from pan.
Add more ghee or oil, if needed, then sauté onions for about 10 minutes until golden brown.
Add garlic, ginger and Hyderabad Curry and stir for about 1 minute.
Pour in enough water to just cover the meat. Bring to a simmer then cover, and cook for
about 50 minutes, stirring occasionally.
Meanwhile, process tomatoes, spinach, coriander and cream until well blended.
Add to meat, stir well and season with salt and pepper to taste.
Bring to a simmer and cook, lid off, for another 20 minutes or until lamb is tender and
sauce has thickened.