• 500 grams Spinach
  • 600 grams Lamb, 1 1/2 inch pieces on the bone
  • 5 Green chillies
  • 4 tbsps Oil
  • 2 Bay leaves
  • 6 Green cardamoms
  • 2 Black cardamoms
  • Cinnamon 1 inch stick
  • 4 Cloves
  • 1 tsp Cumin seeds
  • 3 Onions, sliced medium
  • 6-8 Garlic, chopped cloves
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • to taste Red chilli powder
  • to taste Salt
  • Ginger, cut into thin strips 1 inch piece

Cooking Instructions

Boil spinach in salted boiling water for one minute. Drain well

Grind spinach and green chillies together to a coarse paste

Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and cumin seeds.

When cumin seeds begin to change colour, add onions.
Sauté till onions are translucent and Add chopped garlic and continue to sauté for another minute.

Add ginger paste, garlic paste, red chilli powder and lamb.
Cook on high heat, stirring constantly.

Add three cups of water and cook covered until lamb is almost done. [I pressure cooked it]

Add salt and spinach paste and cook till lamb is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.

14 Sep 2012     1920 views     NON-Vegetarian       Vegetables > Saag

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