In L.A. we order "Saagwala", but most American Indian Restaurants list this on their menus as a "Saag". I've searched for a palatable recipe for the stuff and observed it being made by my Indian Friend's mother; but have had no satisfaction in my Recipe Quest.
I finally ran across this one (complete with all additional prep recipes) on The Curry Guy site. At publishing, I have not produced it; will post a comment once I have.
In this recipe, use fresh baby spinach leaves. The spinach is added raw just before serving and stirred into the sauce resulting in a saagwala dish that… well let’s just say you couldn’t ask for better! The dish is both pleasing to look at and eat.
This is a British Indian Restaurant (BIR) style recipe so you will want to make your curry sauce and cook the meat ahead of time. Once this is done, you can cook and serve it in under ten minutes.
(Though this dish is easy, it requires some preparation to make it so; top reading now if you want an Easy-Prep Recipe.)
Serves 4 (or me, with a bit left over for Midnight Munchies)
Ingredients:
900g (2 pounds) cooked lamb meat (recipe follows)
3 tablespoons ghee/vegetable oil
750ml (3 cups) homemade curry sauce (dividing recipe okay)
5 cloves garlic – smashed and finely chopped
1 inch ginger – grated and smashed into a paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon red chili powder
250g – about two large handfuls of baby spinach leaves
3 – 6 fresh green chillies (I use a lot)
1 bunch fresh coriander leaves
Juice of two limes
2 tablespoons plain yogurt
salt and pepper to taste
1 tablespoon garam masala
Preparation:
Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a paste. You may need to add just a bit of water to do this. Set aside.
Now heat the ghee/oil in a wok or large frying pan over medium heat.
When hot, add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
Pour in the cumin, coriander powder and red chilli powder and stir to combine.
After about 30 seconds, the room will fill with the amazing aroma of the ghee, garlic and spices. When this happens, add the curry gravy and meat.
Cook for about five minutes until the meat and sauce are both nice and hot.
Add the spinach puree and stir it into the red curry sauce. I love watching the green and red ingredients blend. It makes me hungry!
Cook for a further two minutes.
Check for seasoning and add the salt and pepper to taste.
Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
Sprinkle with the garam masala and enjoy.****************************************************
If you wish to cook your favourite curry house restaurant style curries, find yourself a good butcher and purchase the best quality you can find. Use leg of lamb as it is both tender and has loads of flavour.
Regardless of the cut you use, you will need to cook your lamb for about 45 minutes for leg and 70 to 90 minutes for shoulder. In restaurants this is almost always done ahead of time so that they can whip up great curries with tender lamb in minutes rather than hours.
INGREDIENTS:
Lamb meat cut into bite sized pieces
4 Tablespoons ghee
Restaurant style curry sauce (250ml or 1 cup for every 500g lamb meat)
turmeric (1 teaspoon for every 500g lamb meat)
Method:
In a large pan, melt the ghee. Add the turmeric. The turmeric will begin to get darker as it cooks.
Now brown the meat chunks. This can be done in batches if necessary.
Pour in a little curry sauce and coat the meat. Lower the heat and cover to cook slowly for about 45 minutes.
You may need to add a little water so the meat doesn’t burn.
When the meat is very tender, remove it from the pan and either use immediately with your favourite restaurant style curries or refrigerate for later.
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"In for a penny, in for a pound". As long as you're taking the time to produce an International Recipe, here's a helpful link for you to use. I must always use is on the Knorr Site: Conversion Chart
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