You will have to trust me when I say that this dish tastes a lot better than it looks! Not only is this dish healthy and full of spinach, it also makes a great hearty meal on a cold winters night. The slow cooking method makes the lamb lovely and tender.
Lamb saag ingredients:
1 onion, diced
500gm lamb rump, cut into cubes
2-3 dessert spoons mild curry paste
400gm can diced tomatoes
1 cup of water
1 bag spinach
150gm greek yoghurt
- In a large pot, heat some coconut oil. Add the onion and saute until translucent.
- Add the diced lamb to the pot for a few minutes until browned.
- Add the canned tomatoes, curry paste, salt and pepper and half the water to the pot and stir. Leave to simmer for 10 minutes.
- Add the spinach and remaining half of water to a food processor and blitz until well combined and a sauce like consistency. You may need some more water to get the right consistency. Pour the spinach mixture into the pot and stir.
- Once the pot has been simmering for 10 mins, put a lid on, turn down to the lowest heat and leave for at least 2 hours.
- When ready to serve, stir through the yoghurt.
Curried cauliflower ingredients:
1/2 a head of cauliflower, chopped into florets
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
- Preheat oven to 180 degrees.
- Add the cauliflower to a roasting dish. Sprinkle over the cumin, turmeric, curry powder and a drizzle of olive oil and massage into the cauliflower until it is well coated.
- Roast for 30 minutes.
- I like to serve with quinoa but you can serve with any grain of your choice.
- I also like to whip up a yoghurt sauce for on top consisting of yoghurt, fresh chopped mint and lemon juice.