Saag gosht (lamb and spinach curry)
9
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Chunky meat and vegies makes every bite of this Indian curry memorable. Sliced banana, tomato sambal and mango chutney are ideal companions to balance the richness
Ingredients
Vegetable oil
2 tsp
Lamb fillet (tenderloin), raw
550 g
Brown onion
1 medium, thinly sliced
Indian curry paste
70 g, (Rogan Josh)
Canned diced tomatoes
800 g, (2 x 400g can)
Green string beans
200 g
Broccoli
300 g
Baby spinach
300 g
Basmati rice
¾ cup(s)
Cardamom
2 whole, bruised
Cinnamon quill
1 whole
Tomato(es)
2 medium, finely chopped
Red onion
½ small, finely chopped
Banana(s)
2 medium, thinly sliced
Fruit chutney
¼ cup(s), (mango)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook lamb, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
2
Add brown onion to pan and cook, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Return lamb to pan with canned tomatoes and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes. Add beans and broccoli and simmer, uncovered, for 10 minutes or until lamb and vegetables are tender. Add spinach and cook for 1 minute or until just wilted.
3
Meanwhile, rinse rice under cold running water. Drain well. Place in a medium saucepan with cardamom, cinnamon and 1¼ cups (310ml) water. Cover and bring to the boil. Reduce heat and simmer, tightly covered, for 12 minutes or until rice is tender. Remove from heat and set aside, covered, for 5 minutes. Uncover and stir to separate the grains. Remove cardamom pods and cinnamon.
4
Combine fresh tomato and red onion in a serving bowl. Place sliced banana in another serving bowl. Serve saag gosht with rice, tomato sambal, banana and chutney.
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