Serves
2
Saag Ghosht
A lovely curry dish that it so tender. Goes great with rice or poppadoms.
Ingredients
- 1 tsp olive oil
- 220g stewing lamb, chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp minced ginger
- 2 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground turmeric
- 1⁄2 tsp cayenne pepper
- 1 tomato, chopped
- 400ml reduced-fat coconut milk (can)
- 200g spinach
- 2 tsp garam masala
- Juice from 1⁄2 lemon
Directions
- In a deep pan on medium/high heat, fry the lamb in the oil until browned, then take out the pan and set it aside.
- Add to the pan the onion and stir until soft.
- Then add in the garlic, ginger, cumin, coriander, turmeric, and chopped tomatoes.
- Stir until the tomatoes have softened.
- Add the coconut milk and stir until it starts boiling, turn the heat down to a simmer and then use a stick blender and blend until smooth.
- Add the lamb back into the pan and stir.
- Bring the heat down to low/medium and simmer for 2 hours.
- After this time, add in the spinach and garam masala and stir until the spinach has all wilted.
- Then stir in the lemon juice. Serve.
- Kcal: 515
- Protein: 32g
- Fat: 34g
- Carbs: 17g
- Fibre: 6.4g
