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Saag Gosht - Mild Lamb Curry

INGREDIENTS

  • 500 g diced lamb
  • 1 tsp Fenugreek seeds heaped
  • 1 tsp coriander seeds heaped
  • 1 tsp cumin seeds heaped
  • 1 Packet frozen spinach leaves (defrosted)
  • 1 red chilli (optional)
  • 1 tsp turmeric
  • 1 tsp Garam Masala
  • 1 brown onion Quartered
  • 3 cm Piece ginger Quartered
  • 3 cloves garlic Shelled
  • 20 g Extra Virgin Olive Oil
  • 150 g Cashews
  • 3 tomatoes Quartered
  • 300 g water
  • 1 tbs EDC vege stock
  • 1 bunch fresh coriander leaves
  • 1 level tsp salt (I leave this out)
  • 1 lemon Juiced

METHOD

  1. Add Cumin, Coriander and Fenugreek seeds to TM bowl and roast for 2mins, 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, turmeric and oil to TM bowl and saute for 4 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, reverse, speed 1.
  7. Add juice from the lemon and stir through.

 

Original recipe and credit: https://www.recipecommunity.com.au/main-dishes-meat-recipes/saag-gosht-mild-lamb-curry-paleo-gluten-free-dairy-free-egg-free/jgawtamq-99457-908724-cfcd2-6hmxgfyp