Helen RandellSpinach the Wonder Food
October 30th 2008 11:38
Spinach is also very easy to grow – so it was with delight that I chanced upon a recipe to make Lamb Saag, or spinach and lamb curry, and therefore use up a significant amount of the spinach which was threatening to go to seed in my veggie patch.
This is a relatively quick and easy curry to make and actually works best with frozen, chopped spinach. If you want to use fresh, then just blanch it quickly and run it through the food processor as I did to achieve a finely chopped, almost puree type substance.
700g lamb, cubed
2 tablespoons ghee
1 long, green chilli
2 cloves of garlic, crushed
1cm of ginger, crushed
2 cardamom pods
11/2 teaspoons ground coriander
1 small cinnamon stick
400g chopped, frozen spinach
¾ cup of cream
1 teaspoon nutmeg
rice to serve
Brown the lamb in batches, remove from the pan. Stir chilli, garlic and ginger until fragrant, about 40 seconds. Return lamb to the pan and add cardamom, coriander and cinnamon stick and 1 cup of water. Simmer for 30 minutes until lamb is tender. You may need to add more water if the mixture dries out.
Add spinach, cream and nutmeg and stir until flavour has permeated – about 6 minutes. Serve over rice with fresh coriander and pappadums.
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