Lamb Saag Recipe

Step 2 Marinate the lamb cubes in this mixture. Fry for a further 30 seconds.


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Transfer meat to a plate.

Lamb saag recipe. Stir in the onion puree and cook and stir for 2 to 3 minutes until fragrant. Heat the oil in your pan over medium high heat. To make marinade add lamb to large bag and then 3 tbls rapeseed oil.

Seal bag and massage mixture approximately 1 minute. To the same pan add the ginger turmeric and cardamom and cook and stir for 4 minutes. Heat a little oil in a saucepan.

Finely chop or coarsely grind onions ginger and garlic in a food processor. Sear the meat turning and tossing until nicely browned all over. In a frying pan over a medium heat warm the oil and brown the lamb all over then remove from the pan and set aside.

Seal plastic bag and massage meat for approximately 1 minute. Step 1 Mix together half a cup of yogurt ginger-garlic paste turmeric powder one teaspoon of red chilli powder coriander powder garam masala powder and salt to taste. Heat the oil in a pan add the onions ginger garlic and fry until onions are nicely browned.

Heat a heavy non-stick pan over high heat. Cook for about half a minute then add the onion and green chillies. Add the lamb and 3 tablespoons of oil.

Fry the chopped onions for about 5 minutes and then stir in the garlic and ginger paste. Put the meat in a bowl add the ginger garlic and coriander mix well and set aside for 30 minutes. Pour the oil into a wide non-stick lidded pan and set over a.

Add Tumeric Cumin and Tikka Curry Powder. When it is hot add the bay leaves cardamom pods and cinnamon stick. Add lamb and stir fry for 4-5 minutes on high until meat is browned and sealed.


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