Northern Indian Green Lamb Curry (Saag gosht)

Cook Time 1 hour 45 minutes

Serves 4

Ingredients

Saag sauce

Salt, for the blanching water

200g English spinach (about 2 bunches)

4 kale leaves, stems removed

2 long green chillies

2 tbsp ghee

2 tsp cumin seeds

1 large onion, finely diced

4 garlic cloves

3cm piece of ginger

1 tsp coriander powder

1 tsp turmeric powder

Pinch of salt 

1kg lamb shoulder, diced

300ml chicken stock (or lamb stock, if available)

1 tsp garam masala

To Serve

Steamed basmati rice, to serve

Method

To make the green saag sauce, bring a large pot of salted water to a boil. Blanch spinach and kale for 30 seconds, then immediately plunge them into ice water. Drain well and blend with the green chilli and a splash of the cooking water.

In a sauté pan, heat the ghee, then add the cumin seeds and onion, and cook until the onion softens and turns lightly golden. Add the garlic, ginger, coriander, turmeric powder and salt. Add lamb and cook until lightly coloured. Add stock, cover, and simmer gently for 1–1½ hours until tender.

Stir in the green saag purée and garam masala, then simmer for 5 minutes. Check seasoning and serve with steamed basmati rice.