Chef Alex | Emily Moon’s Lamb Saag

Ingredients

For the Lamb Saag

• 500g cubed lamb
• 1/2 cup full fat yogurt
• 5g onion seeds
• 2g fenugreek
• 4g ginger paste
• salt
• 1 bunch of spinach

For the Saag Sauce

• 2 red onions (chopped)
• 20g ginger
• 10g garlic
• 5ml cumin powder
• 10 curry leaves
• 5ml cumin powder
• 3 fresh green chilies (add more for extra heat)
• 5ml dried red chili powder
• 4 cloves
• 2 sticks cinnamon
• 50g ghee or oil
• 6 tomatoes (chopped)
• 2 cups liquid chicken stock
• 1 tin coconut milk
• salt (to taste)

Method

1. Marinate all LAMB SAAG ingredients together for a minimum of 4 hours.
   Pan fry the lamb on a high heat.
2. Boil water for spinach.
   Blanch spinach in boiling water.
   Refresh spinach in ice water.
   Place drained spinach into a food processor until it forms a small paste and set aside.
3. Fry all SAAG SAUCE spices in ghee or oil.
   Add onions, ginger and garlic and saute.
   Add stock liquid.
   Add coconut milk.
   Cook on a low heat for 30 minutes.
4. Add LAMB to SAUCE and slow cook until lamb is soft.
   At the end, add pureed spinach.
   Season and enjoy!