Ive been tinkering with Mamtas lamb and spinach curry. Ive come up with this and if you're after restaurant style saag lamb give this a go.

600gms lean lamb

2 medium onions

1 tin diced tomatoes

Tub of thick cream (about 250mls)

Bunch of fresh coriander

Curry leaves

Beef stock

Big bunch of spinach (about 500gms)

Garlic

Ginger

1 tspn turmeric, salt, cumin, chilli powder

2 tspn coriander powder

1 brown cardamon pod, 1 stick of cinnamon

half a cup of methi leaves

Combine onions, garlic, ginger and curry leaves and fry until golden

Combine spices with lamb and fry until meat is sealed.

In a blender combine, half the spinach, half the tomatoes, half the fried onion mix, half the cream, a good glug of beef stock and 2 tbspns methi leaves. I do this in two batches hence halving everything. You'll end up with what looks like green creamy goo!

Place green swamp goo and lamb into a slower cooker and cook for 8 hours or into a saucepan for a couple of hours.

Delicious! I will take photos next time.

Cheers

Steve

This looks very good--I love methi, spinach and curry leaves. Thanks for sharing!

It is looking good Steve.

I love methi leaves and often add to curries, though I haven't put it in many recipes. It enhances the flavour of even 'non-saag' caurries.

I went to Wing Yip at Steples Corner yesterday, they were selling it in huge, pillow sized (don't remember the weight!) bags, much cheaper than Indian shops.