Lamb Saagwala

Method

• 1)

  Put lamb shoulder bones into baking dish, cover in olive oil and put in oven on 200C for 15 mins.

• 2)

  Roughly cut up brown onion.

• 3)

  Put a good knob of butter or tablespoon of ghee in pot on low to medium heat and add onion to sweat for a few minutes.

• 4)

  Chop green chili (optional), garlic, approx 2x1cm cube of ginger and add to onions in pot.

• 5)

  Add cinnamon, cardamom, coriander seeds, turmeric powder, cumin, garam masala together and add to pot.

• 6)

  Roughly chop tomatoes and add to pot.

• 7)

  If you’re finding spices are starting to stick, add some more butter and loosen it up.

• 8)

  Add zest of one lemon.

• 9)

  Once mix has softened (approx 5 minutes), add 6 cups of spinach and mix. Put lid on and leave to sweat down for a few minutes.

• 10)

  After 15 mins get bones out of oven.

• 11)

  Take pot off heat after a few minutes and loosen spices off bottom.

• 12)

  Use stick blender or add mixture from pot to a blender and blitz into a sauce.

• 13)

  Add a knob of butter and a splash of olive oil to pot on high heat and in small batches brown off all the lamb, don’t overcrowd your pot.

• 14)

  Once all browned, add all the lamb back to the pot.

• 15)

  Once all browned, add all the lamb back to the pot.

• 16)

  Add approx 1L of boiled water or stock.

• 17)

  Add the bones in.

• 18)

  Leave to cook with lid on for 2.5 hours then lid off for 30-40mins, if liquid still remains cook for longer with lid off.

• 19)

  When cooked, remove from heat, remove bones from dish and add cream, juice of lemon and a couple of pinches of salt (taste before adding more!)

• 20)

  To cook basmati rice, use one cup per person, cover well with boiled water and cook for time listed on back of packet, strain off excess water.

• 21)

  Heat up roti in pan.

• 22)

  Chop up a green chili (optional) and some coriander for a fresh garnish on top.

• 23)

  Serve and enjoy!