Lamb Saag

---

Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)

---

Steps

---

Remove seeds and white membrane from the chilli and chop finely.

---

Set aside with garlic and ginger.

---

Heat 2 tbsp oil in frying pan and brown the lamb in batches , drain on paper towel.

---

In a dry frying pan combine fenugreek , cumin , mustard , cinnamon and cardamon.

---

Cook for 1 minute or until seeds start to pop.

---

Set aside.

---

Heat remaining oil and cook onion until softened , 3-4 minutes , then add roasted spices.

---

Add garlic , ginger , chilie , turmeric , cumin , chili powder , coriander and bay leaves to onion.

---

Cook for 1 minute , then add lamb and stock.

---

Bring to boil then reduce heat to low and cook , covered for 1 1 / 4 hours.

---

Stirring occasionally.

---

Add spinach and salt , cook for 5 more minutes or until spinach is wilted.

---

Stir in coriander and yoghurt , discard cinnamon stick and bay leaves and serve.

---

Ingredients

---

green chili, garlic cloves, fresh ginger, oil, boneless lamb, fenugreek seeds, cumin seed, black mustard seeds, cinnamon stick, cardamom pods, onions, ground turmeric, ground cumin, chili powder, ground coriander, bay leaves, beef stock, spinach, salt, fresh coriander, plain yogurt