Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 6 Tyga Masala No. 2 Tyga Masala No. 14

You will need to buy: 750g leg of lamb
2 onions 200g spinach 1 bunch coriander 3 tbsp vegetable oil/rapeseed oil/olive oil 1 tbsp tomato puree 1 tsp salt 4 roti or naan breads

Prep:

1. Preheat the oven to 220C.
2. Dice the lamb into bite size chunks and trim off any excess fat.
3. Finely dice the onions.
4. Chop the coriander discarding the stems.

Cook:

1. Heat oil in a casserole dish over a high heat and add the onions, coriander, Ginger & Garlic Paste, Tyga Masala No. 6 and salt. Stir continuously for 4 minutes.
2. Add the lamb, stirring continuously, until the lamb is browned on all sides. This will take approximately 4-5 minutes.
3. Add 300ml water, stir, and bring to the boil. Add Tyga Masala No. 2, tomato puree and Tyga Masala No. 14 (1 tsp for mild, 2 tsp for medium and 3 tsp for hot).
4. Stir well, cover and put in the oven for 1.1/2 hours or until lamb is tender. If the lamb needs more liquid throughout cooking, add a little water. Keep checking.
5. Remove from oven and place on the hob on a high heat to reduce the sauce to a thick stock.
6. Reduce heat, add spinach and cover for 2-3 minutes or until the spinach has wilted..

VEGETARIAN - Sweet Potato Saag Prep

1. Finely dice the onions.
2. Peel 3 sweet potatoes, and dice into 2.5cm cubes. Cook 1 Heat oil in a casserole dish over a high heat and add the onions, coriander, Ginger & Garlic Paste, Tyga Masala No. 6 and salt. Stir continuously for 4 minutes.
3. Add Tyga Masala No. 2, tomato puree and Tyga Masala No. 14 (1/4 tsp for mild, 1 tsp for medium and 1 tsp for hot).
4. Add 300ml water, plus the diced sweet potatoes and cover and cook for a further 10 minutes, keep checking as you want the sweet potato to still have a little bite.
5. Reduce heat, add 450g spinach and cover for 2-3 minutes or until the spinach has wilted..

Wine Paring: Waylla Cabernet Sauvignon, Chile This appealing dish of lamb and spinach is wonderfully mild, making it suitable for everyone. We chose this Chilean Cabernet Sauvignon for its sweet, spicy fruit tones, expertly bringing out the mild spice of the lamb without overpowering it. This full-bodied wine is rich and fruity, with soft, well-integrated tannins that carry the flavours of both the wine and dish through to a delicious long finish. A perfect palate pleaser.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes.