Saagwala

Prep time: 30 minutes

Cook time: 4 hours 30 minutes

Serves: 8 - 10 People

A new and improved Saagwala in partnership with @nutraorganics. If you’ve never had this spinach based curry, we HIGHLY recommend it. We cooked it with wild goat that Nick procured, which we think you should give a go (just ask your butcher), or switch it out for lamb, chicken, beef or even cauliflower. Use code RECIPEARCE for a discount when you shop at @nutraorganics

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Saagwala

  • Prep time: 30 minutes
  • Cook time: 4 hours 30 minutes
  • Total time: 5 hours
  • Serves: 8 - 10 People

Ingredients

  • 2 kg Diced goat meat, (or can use lamb, beef, chicken, cauliflower.. whatever - will alter cooking time)
  • 2 Onions
  • Chee or butter + oil
  • 1 knob Ginger
  • 8 cloves Garlic
  • 2 Lemons
  • 4 Tomatoes
  • 500 g Spinach
  • 2 tbsp Nutra Organics vegetable broth or 2L, veg stock
  • Salt
  • 100 ml (+ extra) cream
  • 1 bunch Coriander
  • Rice or Naan , (whatever you want to serve it with)

Spice mix

  • Chilli (amount optional, we used 1)
  • 16-20 Cardamom pods (essential)
  • 2 Cinnamon sticks
  • 1 heaped tbsp Garam masala (essential)
  • 1 tbsp Ground cumin
  • 1 tbsp Ground coriander
  • 1 tsp Ground turmeric

Method

  • 1)

    Keep your ingredients separate. Roughly chop your onions. ginger, garlic and chilli. Quarter your tomatoes.

  • 2)

    Get large pot onto high heat.

  • 3)

    Add 2 heaped tablespoons of ghee or oil to pot

  • 4)

    Brown off the meat in batches. Don’t overcrowd the pot. Each batch will take approx 3-4 mins. Remove from the heat.

  • 5)

    If you used ghee. leave fat in bottom of the pan and add another tablespoon of ghee. If you used oil, pour out remnants from pot and add 2 tablespoons of butter.

  • 6)

    Put onions in and leave to sweat on a medium heat for 5 mins

  • 7)

    Add garlic, ginger and chili in for 1 min

  • 8)

    Add tomatoes in and zest of 2 lemons and stir

  • 9)

    Add in spice mix (except for cinnamon sticks) and stir through

  • 10)

    After I min, add your spinach and stir till it wilts down

  • 11)

    Take off heat and blitz up sauce in blender or with stick blender

  • 12)

    Add Nutra Organics broth powder + boiling water (approx 1.5L) or approx 1.5L liquid stock – want enough so that when you add meat it will be covered

  • 13)

    Add cinnamon sticks

  • 14)

    Add in meat, should be covered in liquid and add a pinch of salt

  • 15)

    Pop lid on and leave to cook for 4-4.5 hours for goat or lamb. If it reduces too much can add some water

  • 16)

    Cook rice as per packet instructions

  • 17)

    Add approx 100ml of cream to curry and stir through

  • 18)

    Squeeze of 1 lemon into curry

  • 19)

    Top with a drizzle of cream and some chopped coriander

  • 20)

    Serve with rice!

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