Ingredients
Sauce:
- 500 g diced lamb
- 1 heaped teaspoon Fenugreek seeds
- 1 heaped teaspoon coriander seeds
- 1 heaped teaspoon cumin seeds
- 1 Packet frozen spinach leaves, (defrosted)
- 1 red chilli, (optional)
- 1 tsp turmeric
- 1 tsp Garam Masala (Everyday Cookbook)
- 1 brown onion, Quartered
- 3cm Peice ginger, Quartered
- 3 cloves garlic, Shelled
Cont.
- 20 g Evoo
- 150 g Cashews
- 3 tomatoes, Quartered
- 300 g water
- 1 tablespoon EDC vege stock
- 1 bunch fresh coriander
- 1 level tsp salt, (I leave this out)
- 1 lemon, Juiced
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add Cummin, Coriander and Fenugreek seeds to TM bowl and roast for2mins, 100 deg, speed 1, then mill for 2 mins, speed 8. Set aside in a bowl.
2. Add ginger, onion, chilli and garlic to TM bowl and chop for 5 sec on speed 6, then scrape down sides.
3. Add milled spices, garam masala, tumeric and oil to TM bowl and saute for4 mins, 100 deg, speed 1.
4. Take defrosted spinach from packet and wring out any moisture.
5. Add drained spinach, cashews, tomatoes, water, stock, salt, coriander and puree for 1 min, speed 8.
6. Add lamb and cook for 1 hr, 100 deg,
"Counter-clockwise operation" , speed 1.7. Add juice from the lemon and stir through.
Making the dish:
Tip
- I've used a mix of almonds and macadamias when I couldn't get cashews
- Serve with Cauli "rice" or mixed steamed veg
- this is a clone of the fabulous Lamb Saag recipe found here: //www.recipecommunity.com.au/node/43480
Thermomix Model
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Recipe is created forTM 31
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Comments
Beautiful flavour. I added more lamb and some vegetables, devoured by everyone.
simple, tasty curry - different by execution than my usual curries. For a person who dislikes spinach that's high praise. I ended up combining the veg/aromatics together with the raw lamb, then put it into a dutch oven and cooked at 125 degrees for 1 1/2 hours.
This is a keeper! Thanks so much. Had an amazing Saag Gosht in a Salzburg pub five years ago (of all places!) and never had or found a recipe that compared until now.
Yum. A great way to use of excess lamb from the freezer.
I rarely comment on recipes but this one was a BIG winner - with family and in office leftovers - many comments received on the great aroma. Only point is there is more sauce to meat ratio so I will up the later next time.
this is my families favorite dish, although i only cook he lamb for 20mins
Delicous dish - so authentic ! I didn't even have fennugreek or the bunch of fresh corriander (and omitted the chilli) and it was still amazing .... Will definatley be doing it again ! Thank you !
Really yummy recipe. I used 400gm can tomatoes for extra flavour instead of fresh tomatoes plus I added a table spoon of tomato paste and used 300gm of spinach and it was perfect! I also used 800gms of lamb but didn't increase other ingredients and still had extra sauce. My husband also loved it, will definitely be a regular on our dinner menu.
Amazing, wow, tastes & smells like a visit to an Indian restaraunt . Would work with chicken too
yum, yum and yum!
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