Photo of Saag gosht (lamb and spinach curry) by WW

Saag gosht (lamb and spinach curry)

11
11
11
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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

Lean lamb tenderloin

440 g, (buy 550g) fat trimmed

Brown onion

1 medium, thinly sliced

Indian curry paste

70 g, (Rogan Josh)

Canned diced tomatoes

800 g, (2 x 400g can)

Green beans

200 g

Broccoli

300 g

Baby spinach leaves

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

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.

Notes

TIP: To bruise cardamom, place the pods on a chopping board and cover with the flat side of a large knife. Press down on the blade with the heel of your hand to lightly crush the pods. This helps release the flavour during cooking.