Lamb & Halloumi Saag

Recipe from my cookbook That Green Olive

Saag has long been my go-to curry order. I adore the deep, earthy and pungent tones of fenugreek. My version is rich, hearty and bursting with flavour.

Serves 4

Ingredients

• 450g lamb shoulder or leg meat, cut into 4cm chunks

• 150g (1⁄2 cup + 2 tbsp) natural yoghurt

• 5 tbsp olive oil

• 1 large onion, thinly sliced

• 3 large cloves garlic, finely chopped

• 15g (about a 4cm piece) fresh ginger, peeled and finely grated

• 2 tsp garam masala

• 11⁄2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1⁄4 tsp ground cinnamon

• 1⁄4 tsp ground chilli

• 1⁄2 tsp fennel seeds

• 300g fresh spinach leaves, washed and roughly torn

• 1 large tomato, roughly chopped

• 1/4 cup dried fenugreek leaves

• 1 tsp salt

• 3 tbsp sugar

• 2 cups water

• 100g halloumi, sliced

• 2 tsp white vinegar

• 2 tbsp cream, to serve

• fresh coriander leaves, to serve

• rice and flatbread (I recommend my Spiced Peanut, Date & Fenugreek Flatbreads on page 26-27 of my cookbook “That Green Olive), to serve

Directions

1. Put the lamb and yoghurt in a container and stir to fully coat. Cover and place in the fridge to marinate for 2–4 hours.

2. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the onion, garlic and ginger and cook, stirring often, for 5 minutes or until fragrant. Stir through the spices and fennel seeds and cook, stirring frequently, for another 2 minutes, or until the spices are fragrant. Remove from the heat and tip into the cup of a blender.

3. Meanwhile, bring a large pan of water to a simmer over medium heat. Add the spinach leaves and cook for 7 minutes, or until wilted, then drain. Allow to cool slightly before adding to the blender along with the tomato, fenugreek leaves, salt, sugar and water. Blend until smooth and set aside.

4. Return the saucepan to a medium-high heat and add 2 tablespoons of the oil. Add the marinated lamb and yoghurt mixture, and cook for 10 minutes, stirring occasionally, until the liquid has evaporated and the lamb is nicely browned.

5. Add the puréed spinach sauce and bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.

6. Meanwhile, put the remaining oil in a large frying pan and set over medium-high heat. Add the halloumi and cook for 2–3 minutes on each side, until golden brown and crisp.

7. When the curry has simmered for 45 minutes, remove the lid and add the halloumi. Continue simmering until thickened to your liking, then remove from the heat and stir through the vinegar.

8. Divide the saag among your serving dishes. Drizzle over the cream, and garnish with coriander leaves. Serve with rice and flatbread.