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Lamb Saag

£3.25
Cook
Cook 105 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 15 mins
Region
Punjab
Serves
Serves 4 (or 2 twice)
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Product Details

Saag refers to leafy green vegetables found in India, most often spinach, fenugreek and mustard greens - these vegetables are loaded in antioxidants and essential vitamins. Saag Gohst (with goat) is very popular in this region, but here we have paired with lamb.

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.

Switch it up: try using Beef or Paneer.

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.

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