Monday, 18 June 2012

Sluttishly Savoury: Lamb Saag Hangover Curry


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
Make it!
  • 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.

7 comments:

  1. Aaaargh! This is the recipe I have been waiting for, but I've sorted my food for this week. Lamb Saag is my favourite curry.

    One quick question. Green or Black Cardamom?

    ReplyDelete
    Replies
    1. Go on, live dangerously - change your plans and make it tonight.

      Delete
    2. green cardamom!

      enjoy.x.

      Delete
  2. Sounds great! I need to leave out the mustard seeds as I'm allergic - what would you recommend I use instead?

    ReplyDelete
    Replies
    1. maybe an extra 1/2 teaspoon of ground coriander and a little bit more black pepper - only add a little at a time and taste.

      hope you enjoy. i am sure it will still taste delicious without the mustard seeds.
      x

      Delete
    2. Thanks for that. I need little encouragement to enjoy a lamb curry! Mmmmm :-D

      Delete
  3. This works really well. As I had plenty of time I made it Jamaican Goat curry style. I got 500g of Mutton from the butchers and got him to hack it up bones and all. The 2 hours cooking time means the meat is really tender and falls off the bones. I may put a bit less water in next time, take the lid off the pan sooner, or drain the Spinach puree more thoroughly.

    ReplyDelete

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