Lamb Saag Recipe
- 1 lbs. lamb stew without bones
- 2 tablespoons canola oil
- 1 bay leaf
- 2 to 4 slivers cinnamon
- 2 to 4 curry leaves (optional)
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1 teaspoon urad dal
- 1 cup minced onion
- 1 cup minced tomato
- 6-8 cloves minced garlic
- 3 Tbsp. fresh minced ginger
- 1/2 tsp. turmeric powder
- 2 tsp. curry powder
- 1/2 tsp. cayenne
- 1 tsp. black pepper and cumin powder
- 1/2 cup tomato sauce
- 1/2 tsp. salt
- 5 oz. chopped fresh baby spinach
- Cut lamb meat into small even cubes. Remove fat. Rinse the meat under cold water several times. Drain and pat dry. Set aside.
- Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add bay leaf, cinnamon stick, and curry leaves into oil.
- Add fenugreek, cumin, fennel seeds, and urad dal. Stir-fry until urad dal turns golden.
- Immediately add onion, tomato, garlic, and ginger. Add turmeric and cook until onions are tender.
- Increase heat to medium high. Add lamb and stir for 3 to 5 minutes until lamb is coated with turmeric mixture and begins to turn brown.
- Add curry powder, cayenne powder, black pepper and cumin powder.
- Stir and mix the powders well into meat. Add tomato sauce and salt. Cook and stir for another 2 minutes. Add 2 cups of water.
- When mixture begins to boil, reduce heat to medium-high.
- If cooking in saucepan, cover and cook about 20-30 minutes, stirring often, until meat is tender. Additional tomato sauce and water can be added, about 1/4 cup at a time, if the sauce becomes too thick or if the meat is not yet tender.
- Add fresh baby spinach to the saucy lamb dish. Stir well into meat mixture. Serve warm.