Lamb Keema Saag Balti

    Lamb Keema Saag Balti
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    Category
    Yields1 Serving
    Prep Time10 minsCook Time15 minsTotal Time25 mins
     3 tbsp rapeseed oil or ghee
     1 tsp panch poran
     2 onions, finely chopped or thinly sliced
     2 red or green chillies, finely chopped
     2 tbsp curry powder
     500g (1lb 2 oz) minced (ground) lamb
     150ml (2/3 cup) plain passata (sieved tomatoes) or blended chopped tomatoes
     150g (51/2oz) baby spinach leaves, washed and shredded
     Up to 250ml (1 cup) base curry sauce (see below), heated (optional)
     Salt
     1 tsp garam masala, to serve
    1

    Heat the oil over medium heat. When visibly hot, toss in the panch poran and temper the spices for about 30 seconds, then add the onions. Sauté for about five minutes until soft and translucent.

    2

    Add the garlic and ginger paste and the chopped chillies. Fry for a further one minute, then stir in the curry powder followed by the lamb.

    3

    Brown the meat for a couple of minutes and stir in the passata (sieved tomatoes) and shredded spinach.

    4

    The spinach will wilt and cook into the sauce.

    5

    To finish, stir in the base curry sauce if you prefer a saucier curry.

    6

    Let it simmer until it cooks down to your preferred consistency.

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    7

    Season with salt to taste and sprinkle with garam masala to serve.

    8

    Baltis are dry curries, perfect for mopping up with hot naans.

    Ingredients

     3 tbsp rapeseed oil or ghee
     1 tsp panch poran
     2 onions, finely chopped or thinly sliced
     2 red or green chillies, finely chopped
     2 tbsp curry powder
     500g (1lb 2 oz) minced (ground) lamb
     150ml (2/3 cup) plain passata (sieved tomatoes) or blended chopped tomatoes
     150g (51/2oz) baby spinach leaves, washed and shredded
     Up to 250ml (1 cup) base curry sauce (see below), heated (optional)
     Salt
     1 tsp garam masala, to serve

    Directions

    1

    Heat the oil over medium heat. When visibly hot, toss in the panch poran and temper the spices for about 30 seconds, then add the onions. Sauté for about five minutes until soft and translucent.

    2

    Add the garlic and ginger paste and the chopped chillies. Fry for a further one minute, then stir in the curry powder followed by the lamb.

    3

    Brown the meat for a couple of minutes and stir in the passata (sieved tomatoes) and shredded spinach.

    4

    The spinach will wilt and cook into the sauce.

    5

    To finish, stir in the base curry sauce if you prefer a saucier curry.

    6

    Let it simmer until it cooks down to your preferred consistency.

    7

    Season with salt to taste and sprinkle with garam masala to serve.

    8

    Baltis are dry curries, perfect for mopping up with hot naans.

    Lamb Keema Saag Balti
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