Lamb Saagwala

• Gluten free

• Meat

  • 2 lbs Lamb

• Produce

  • 2 tsp Coriander, Powder
  • 1 Onion, large
  • 2 Red chilis, dried
  • 6 cups Spinach
  • 2 Tomatoes

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 4 Cardamom pods, green
  • 1 one-inch stick Cinnamon
  • 3 Cloves
  • 1 tbsp Coriander seeds
  • 1/2 tsp Garam masala, powder
  • 2 tbsp Kasoori methi
  • 1 Salt and pepper
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin, powder
  • 2 tsp Cumin seeds

• Dairy

  • 1/4 cup Cream
  • 4 tbsp Ghee

Found on whitbitskitchen.com

Description

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

Directions

• 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.