Lamb saag with chickpeas
Tender lamb and chickpeas in a spiced spinach sauce enriched with coconut milk.
- Time1 hr 30
- LevelEasy
- Costabout £2.30 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a high heat. Brown the lamb in two batches for 4 minutes each. Lift out.
8 min - 2
Lower the heat. Cook the onion for 8 minutes until golden. Add the garlic, ginger and all the spices and stir for 1 minute.
9 min - 3
Return the lamb with the water. Cover and simmer gently for 45 minutes, until tender.
45 min - 4
Add the chickpeas and coconut milk and simmer uncovered for 10 minutes.
10 min - 5
Add the spinach a handful at a time and stir until wilted. Season with salt. Serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.