Prep: 15 mins. Cook: 40 mins. Serves: 6 people.
75 ml mustard oil or any other oil
½ tsp fenugreek seed
2 chopped white onions
1 tsp ginger and garlic paste
700 g diced lamb shoulder
1 tsp ground turmeric
2 cardamom pods, crushed
1 cinnamon stick
3 bay leaves
4 large chopped tomatoes
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground chilli
Salt to taste
200 mL vegetable stock/ water
250 g fresh baby spinach2 tbsp fresh chopped coriander
Heat the oil in a deep sauce pan over medium heat. Add fenugreek seeds and fry it till light dark. Add cardamom, bay leaves and cinnamon and cook until a slightly brown colour. To the same pan, add the chopped onion, ginger- garlic paste, turmeric and cook until onion is browned. Add the lamb to the pan and cook in high heat for 5-10 mins, stir well while cooking. Add tomatoes, ground cumin, chilli, coriander and salt. Stir and cook for 3-5 mins to combine the spices well in lamb.
Pour stock/water to the lamb. Cover and simmer gently over low-medium heat for 20 mins or until the lamb is well cooked. Stir it well while cooking to prevent burning the lamb. Check the texture of lamb; more water/ stock may need to added for a saucy texture.
Once the lamb is tender and has a saucy texture, add the baby spinach and chopped coriander. Stir until the spinach is wilted. Check the seasoning and spices before serving.
Lamb Sag is ready to serve with rice/roti/naan/pitta bread.