This is a deconstructed version of the quintessential Punjabi favourite, saag gosht. In many ways,I prefer this dish over the traditional version as it allows for much better appreciation of both fantastic British lamb and the garlic-spiced spinach. If you want something extra to serve with this, roughly chop any vegetables you have in the fridge and sauté with some garlic, cumin seeds and dried red chilli flakes to serve as an accompaniment.
Ingredients:
4 x 175–200 g rumps of lamb, fat trimmed off
2 tbsp vegetable oil
For the first marinade
1 tbsp ginger and garlic paste
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp red chilli powder
Juice of 1/2 lemon
For the second marinade
25 g Greek yoghurt
1/2 tsp salt
A pinch of sugar
1/2 tsp red chilli powder
1/2 tsp garam masala
For the sauce
1 kg young spinach leaves
4 tbsp ghee or vegetable oil
1 tsp cumin seeds
2 garlic cloves, finely chopped
1 large onion, finely chopped
4 green chillies, finely chopped
2.5 cm piece of ginger, peeled and finely chopped
11/2 tsp ground coriander
1 tsp salt
11/2 tsp gram (chickpea) flour
25 g butter
75 ml single cream
A pinch of sugar
1 tsp dried fenugreek leaves, crushed between your fingertips
1/4 nutmeg
Method:
Mix together all the ingredients for the first marinade, then rub them over the lamb rumps and leave to marinate for 20–30 minutes. Meanwhile, mix together all the ingredients for the second marinade and set aside.
To begin the sauce, bring a pan of salted water to the boil. Add the spinach leaves and cook until wilted, then immediately drain and cool in a bowl of iced water. Drain the spinach a second time, squeezing to remove all the water and blitz in a blender or food processor to make a very smooth green paste. Set aside.
Heat the oil in a heavy-based ovenproof frying pan on a medium-high heat, add the lamb and sear for 3 minutes on each side. Remove the pan from the heat and set aside in a warm place for 5 minutes.
Now apply the second marinade. Transfer to an oven preheated to 180°C/Gas Mark 4 and roast for 6 minutes. Set aside the meat to rest for 6 minutes while you finish the sauce.
Heat the ghee or oil to smoking point and add the cumin seeds. When they crackle, add the garlic and cook until golden. Add the onion, reduce the heat and continue cooking for 4–6 minutes until it is translucent.
Add the chillies and ginger, stir in the ground coriander and salt and sauté for 2 minutes. Gradually add the gram flour, stirring over a low heat for 1–2 minutes to prevent lumps from forming. When it has turned golden, add the spinach paste and mix thoroughly.
Now stir in the butter, then fold in the cream slowly, otherwise the mixture may separate. Add the sugar and adjust the seasoning, if necessary. Finish by sprinkling in the fenugreek leaves and grating in the nutmeg.
Do not cook for too long after adding the spinach paste as it will discolour and render the dish unappetising in appearance. When the meat has rested, slice thinly and serve with the sauce, pulao rice and some stir-fried vegetables, if you like.
