Lamb Saagwala

For cooking this meal, we need following ingridients:

• 800 gramms of lamb (which you can replace by beef or chicken)
• 2 tbsp oil
• 3 cloves
• 5 kardamon seeds
• 1 cinnamon stick
• 2 dried red hot chilly peppers
• 2 tsp cumin seeds
• 1 large brown onion
• 5 clove garlic
• 4 slices of ginger
• 2 tsp coriander
• 2 tsp tumeric
• 4 medium size tomatoes
• 1 tsp garam masala
• 2 tsp fenugreek
• 350 gramms of frozen spinach

1. Cut lamb fillet into medium size pieces and put into high pressure cooker for 20 minutes.
2. Add a 2 tbsp of oil into medium size pot, add 3 cloves, 5 cardamon seeds, 1 cinnamon stick, 2 dried red hot chilly peppers, 2 tsp cumin seeds and fry them on low heat for 3-5 minutes:


3. Add a chopped onion into the same pot:


4. Also, add chopped ginger and garlic. Fry it on high heat until the onion becomes translucent:


5. Add 2 tsp coriander:


6. Add 2 tsp tumeric:


7. Fry for another 1-2 minute:


8. Add chopped tomatoes and stew for another 10 minutes:


9. Add 1 tsp garam masala:


10. Add 2 tsp fenugreek:


11. Remove chilli peppers, cloves, cardamon seeds and cinnamon stick:


12. Add spinach:


13. Add salt and stew on low heat another 15 mintes or until spinach is cooked. Add a few table spoons of lamb broth to avoid burning, if needed:


14. Remove pot from the stove and use a hand blender to turn the gravy mix into a puree. Try it and add salt if needed:


15. Get the lamb from high pressure cooker:


16. Add lamb into the pot, and stir on low heat for another 3-5 minutes:

Serve it with basmati rice garnish.

A few advices:

• Add a salt into chopped onion to fry it faster
• The amount of spices listed above is intend to cook mild lamb saagwala. The level of spiciness is controlled by chili – if you remove chilli peppers before using hand blender you get mild, if you blend a half of it – you get medium, if you blend the whole one – you get hot, but if you blend two of them – you regret you was born! If you prefer mild+ then you can cut chili peppers in half before putting it into the pot (without seeds!) and then remove it completely before using the hand blender
• The perception of spices is strongly influenced by the amount of salt put
• Don’t be afraid to play around with amount of spices. Bbear in mind that their taste and flavour may not occur immediately but 2-3 seconds later so add them very cautiosly
• It’s better not to use can tomatoes as they can easily change meal’s taste and actually ruin it (read the previous point)
• As I said, you can replace lamb by beef and even chicken. But in this case you will cook the Beef or Chicken Saagwala

Bon appetit!

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Ivan Grigoryev's Blog
Living in New Zealand. Blogging about the country, beautiful places, everyday life.
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