Lamb Saagwala
I tried lamb saagwala for the first time at an indian restaurant a couple months ago... best decision I have ever made. It's so good and I can't get enough of it, I decided I should try and make my own. Lamb Saagwala is basically a creamy spinach sauce with lamb. Since the boyfriend suggested we have more vegetables in our diet, adding a whole bag of spinach in our food seemed like a simple and easy way to incorporate that. Green is a yucky colour, but lately I have been really into adding random colours to our dishes, especially after I found out there are more varieties of every fruit and vegetable than there are offered at the supermarkets. There are yellow tomatoes, white eggplants, yellow zucchinis etc. Since they can't easily be obtained, I've decided to grow more different kinds of vegetables. We'll see how that goes!
Ingredients:
butter/coconut oil
1/2 tsp cayenne pepper
1 bay leaf
2-3 cardamom pods
1 tsp cumin powder
1 onion, sliced
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground garlic
1 tomato, chopped
1 cinnamon stick
1 tsp coriander powder
1/4 tsp garam masala
1/2 cup water
boneless lamb, cubed
1 bag spinach
1/4 cup coconut cream
salt
pepper
- Heat butter/coconut oil in saucepan. Add cayenne pepper, bay leaf, cardamom pods and cumin.
- Add onions and sauté until translucent. Add turmeric, ginger and garlic.
- Add tomato, stir and add the rest of the spices. Stir and add 1/2 cup water.
- Add the lamb and stir.
- Cook on medium heat for an hour with the lid on.
- Place the lamb in a bowl and add the spinach to the sauce. When the spinach is partly cooked, blend it with a stick blender and place it back on the stove for another five minutes. Add the coconut cream, flavour with salt and pepper and mix the lamb back in the sauce.