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
Saagwala

Prep time: 30 minutes
Cook time: 4 hours 30 minutes
Serves: 8 - 10 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- 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!