How To Make Lamb & Saag Curry
IngredIents  4 tbsp vegetable oil 1kg lean lamb, some on the bone, cut into 4cm chunks (you can use boneless lamb but I think meat on the bone is far tastier) 2 medium onions, chopped 4 garlic cloves, crushed 3 green chillies, chopped 6cm fresh root ginger, peeled 2 tsp ground cumin 1 tbsp ground coriander 1 tbsp paprika 1 tsp turmeric powder 240g tinned tomatoes 350ml water 240g tinned spinach 2 tsp garam masala Big bunch of fresh coriander Salt
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To Prepare Lamb & Saag Curry Using a large pan, heat 2 tbsp oil to a medium-high temperature and brown the lamb all over. It should relinquish some nice meaty juices. Remove the meat, add the remaining oil to the pan and sauté the onions until brown. Add the garlic and chillies and grate in the ginger, then stir in the cumin, coriander, paprika and turmeric, and fry for 3–4 minutes. Pour in the tomatoes and pop in the meat along with the water. Turn up the heat and bring to the boil for a couple of minute. Reduce the heat, season with some salt, cover and simmer for 1½ hours or until the meat is succulently tender.
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