Lamb Saag

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

• 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

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.
5. 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.
6. Add the lamb, stirring continuously, until the lamb is browned on all sides. This will take approximately 4-5 minutes.
7. 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).
8. 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.
9. Remove from oven and place on the hob on a high heat to reduce the sauce to a thick stock.
10. Reduce heat, add spinach and cover for 2-3 minutes or until the spinach has wilted..

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.