It was a hectic one this weekend, Saturday night involved one too many cocktails and a heavy head in the morning. To say I was a little worse for wear was an understatement. I guess that is hen parties for you!
After a night out on the tiles you need some stodgy food to make the world a better place. Luckily, I had planned ahead and made up a batch of this Lamb Saag, a perfect hangover curry. The lamb is perfectly succulent the longer you cook it which works nicely with the tender potatoes and the spicy chilli's. Plus, this curry has spinach in it, surely a much needed vitamin fest after too many cocktails the night before?
As with all curries add the spices to suit your own taste. The quantities I have given are relatively mild so if you like it spicy and strong add an extra chilli for an instant hit or more chilli powder for the slow burn. I recommend letting the lamb cook for as long as you can be patient for, before adding the potato but below is the quick and easy method for when you need your dinner now.
You will need:
- 2 large onions, finely diced
- 2tbsp sunflower oil
- 2tsp ground cumin
- 2tsp ground coriander
- 2tsp mustard seeds
- 1tsp chilli powder
- ½ tsp turmeric
- ½ tsp salt
- 2 inch cinnamon stick
- 1tbsp minced garlic
- 3 cardamom pods
- 3 cloves
- 1 tin of pureed spinach
- 800ml water
- 500g lamb, diced
- 2 large potatoes, peeled and cubed
- 2 fresh green chillies, finely chopped
- 1 large handful fresh coriander, finely chopped
- on a medium heat fry the onions slowly with all the spices except green chillies.
- in a separate pan add the can of spinach and cold water. add half of the fried onions to pan and reserve the other half for later.
- using the same onion pan, fry the lamb with a seasoning of salt and pepper. as soon as the lamb is brown on all sides add to the curry pan.
- bring the curry to the boil and then reduce heat to simmer for a minimum 30 mins (but up to 2 hours ideal).
- add the diced potato and allow to simmer for a further 20 mins or until potatoes cooked through.
- take the curry off the heat, add the other half of the onions and the chopped chillies and give it all a good stir.
- serve with a sprinkling of fresh coriander.