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Lamb Saag Aloo Recipe (Spinach and Potato Curry)

Sunny London
This is a Londoner's easy recipe for delicious Lamb, Spinach and Potato Curry. The lamb needs to marinate 4-5 hours before serving.
Print Recipe
Prep Time 5 hours
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Course Main
Cuisine Indian

Ingredients
  

  • 21 ounces of cubed lamb 600g cubed lamb
  • 2 tbls tumeric plus a tsp for cooking
  • 2 tbls ground cumin plus a tsp for cooking
  • 7 tbls tikka curry powder
  • 3 tbls organic rapeseed oil plus 1 tbls for cooking
  • 5 New potatoes
  • 1 tsp salt
  • 1/2 white onion
  • 3 shallots diced
  • 3 garlic cloves minced
  • 1 bunch coriander
  • 1 bag of washed spinach leaves
  • 24 ounces 2 jars - 350g Keema Curry Base (or equivalent curry base)
  • 9 ounces 250g brown basmati rice or pilau rice
  • 1 package papadum

Instructions
 

  • To make marinade, add lamb to large bag and then 3 tbls rapeseed oil.
  • Seal plastic bag and massage meat for approximately 1 minute.
  • Add Tumeric, Cumin, and Tikka Curry Powder.
  • Seal bag and massage mixture approximately 1 minute.
  • Place in refrigerator for 4-5 hours before meal.
  • To prepare potatoes, peel potatoes and cut in half or quarters, depending on preference.
  • Place potatoes in medium size saucepot. Add water, salt,1 tsp Tumeric, 1 tsp Cumin. HEat until slow boiling, approximately 10 minutes. Strain and leave in saucepot to cool.
  • Approximately 20 minutes before cooking meal, remove lamb from refrigerator to bring to room temperature.
  • Add 1 tbls of rapeseed oil to medium saucepot. It should be just enough to cover bottom of the pot.
  • Add lamb and brown, using a wooden spoon and stirring constantly (approximately 6-7 minutes).
  • Add garlic, shallots and onions to lamb in saucepot.
  • Once onions are soft (approximately 3 minutes), add the jars of Keema curry base. Fill half of one empty curry base jar with water and add to saucepot.
  • Add potatoes.
  • After simmering lamb for 30-35 minutes, add the spinach leaves and chopped coriander.
  • In a microwave, prepare the rice according to package instructions.
  • Serve the Lamb Saag Aloo immediately with rice and papadum.