Like this recipe? Share it with others!

Another popular Indian dish at Indian restaurants, especially among Americans is lamb saagwala. The curry is mildly spiced, so it is appealing to almost any palate. Cream is added towards the end, which gives it a tad rich flavor. The lamb is cooked in a pressure cooker, which reduces the cooking time immensely and gives the lamb its tender texture. Popular in Pakistan and North India, lamb saagwala is sure to please your mouth. Serve it with some nice garlic naan and rice, and you’ve got yourself a homey comfort dish that will warm your belly.

Lamb Saagwala 2015-05-20 18:21:53 Serves 4 Lamb Saagwala - A delicious, mildly spiced dish of lamb and spinach curry. Serve with naan and rice for an epic meal. Write a review Save Recipe Print Ingredients 2-3 lbs lamb, trimmed of fat, cut into one-inch cubes 4 tbsp ghee, divided 2 dried red chilis 3 cloves 1 one-inch stick of cinnamon 4 green cardamom pods 1 tbsp coriander seeds 2 tsp cumin seeds 1 large onion, diced 1 tsp ginger-garlic paste 1/2 tsp turmeric 2 tomatoes, diced 6 cups spinach, or any mixed greens (mustard, kale, etc) 2 tsp coriander powder 1 tsp cumin powder 2 tbsp crushed kasoori methi 1/2 tsp garam masala powder 1/4 cup cream salt and pepper to taste Instructions In a heavy-bottomed saute pan, heat two tbsp ghee. Brown the lamb cubes and transfer to a pressure cooker*. Pressure cook till 6-8 whistles. Take off heat and set aside for steam to release. In the same pan that was used to brown the meat, add the red chilis, cinnamon, cardamom, and cloves. Saute until you can smell the aroma. Add the coriander seeds and cumin seeds. Once they start to pop, add the onions. Saute onions until almost golden brown. Add ginger-garlic paste and turmeric. Saute till raw smell goes away. Add tomatoes. Cover and simmer until tomatoes are soft. Add the greens. Carefully mix in the greens, and let simmer for 5 minutes. Transfer to a blender. Blend until smooth. Heat remaining ghee in the previous pan, and add the blended greens mixture. Add the coriander, cumin, and kasoori methi. Cover and simmer for ten minutes. Adjust salt as necessary. Add the lamb. Cover and simmer for another 20 minutes, stirring often. Add a little water if needed. Stir in cream and garam masala. Serve hot. Notes *If you don't have a pressure cooker, add the browned lamb at the same time in the pan as the blended greens. Simmer until lamb is tender. By Whitney Whitbits Kitchen http://www.whitbitskitchen.com/

Related