Lamb Saag Aloo Recipe (Spinach and Potato Curry

• Meat

  • 21 oz Lamb

• Produce

  • 1 bunch Coriander
  • 3 Garlic cloves
  • 5 Potatoes, new
  • 3 Shallots
  • 1 bag Spinach, leaves
  • 1/2 White onion

• Pasta & Grains

  • 9 oz Basmati rice or pilau rice, brown

• Baking & Spices

  • 1 tsp Salt
  • 7 tbsp Tikka curry powder
  • 2 tbsp Tumeric

• Oils & Vinegars

  • 3 tbsp Rapeseed oil, organic

• Nuts & Seeds

  • 2 tbsp Cumin, ground

• Frozen

  • 24 oz (2 jars - 350g keema curry base

• Other

  • 1 package Papadum

Found on sunnyinlondon.com

Description

Ingredients

• 21 ounces of cubed lamb (600g cubed lamb)
• 2 tbls tumeric (plus a tsp for cooking)
• 2 tbls ground cumin (plus a tsp for cooking)
• 7 tbls tikka curry powder
• 3 tbls organic rapeseed oil (plus 1 tbls for cooking)
• 5 New potatoes
• 1 tsp salt
• ½ white onion
• 3 shallots, diced
• 3 garlic cloves, minced
• 1 bunch coriander
• 1 bag of washed spinach leaves
• 24 ounces (2 jars - 350g) Keema Curry Base (or equivalent curry base)
• 9 ounces (250g) brown basmati rice or pilau rice
• 1 package papadum

Directions

• To make marinade, add lamb to large bag and then 3 tbls rapeseed oil.
• Seal plastic bag and massage meat for approximately 1 minute.
• Add Tumeric, Cumin, and Tikka Curry Powder.
• Seal bag and massage mixture approximately 1 minute.
• Place in refrigerator for 4-5 hours before meal.
• To prepare potatoes, peel potatoes and cut in half or quarters, depending on preference.
• Place potatoes in medium size saucepot. Add water, salt,1 tsp Tumeric, 1 tsp Cumin. HEat until slow boiling, approximately 10 minutes. Strain and leave in saucepot to cool.
• Approximately 20 minutes before cooking meal, remove lamb from refrigerator to bring to room temperature.
• Add 1 tbls of rapeseed oil to medium saucepot. It should be just enough to cover bottom of the pot.
• Add lamb and brown, using a wooden spoon and stirring constantly (approximately 6-7 minutes).
• Add garlic, shallots and onions to lamb in saucepot.
• Once onions are soft (approximately 3 minutes), add the jars of Keema curry base. Fill half of one empty curry base jar with water and add to saucepot.
• Add potatoes.
• After simmering lamb for 30-35 minutes, add the spinach leaves and chopped coriander.
• In a microwave, prepare the rice according to package instructions.
• Serve the Lamb Saag Aloo immediately with rice and papadum.