Lamb Saag and Roti

Serves: 4

Time: 2 hours


Something a little different to all the Chinese food I usually cook!


For the Lamb Saag:


• 500 - 600g of lamb chops

• 1x tbs peanut oil

• 1x tsp fenugreek seeds

• 1x tsp fennel seeds

• 2x tsp coriander seeds

• 1x tsp black mustard seeds

• 1 tsp ground cumin

• 1x onion roughly chopped

• 4x cloves of garlic crushed

• 1x tbs of minced ginger

• 6x cloves

• 1x tbs turmeric

• 2x small green chillies chopped

• Pinch of curry leaves

• 4x green cardamom pods crushed

• Can of diced tomatoes

• 1x cup of water

• 2x tsp of dried chilli flakes

• 1x tbs of butter

• 1x bunch of baby spinach

• Dash of cream or yoghurt

• 1x tsp salt

• Small handful chopped coriander



For the Roti:


• 2x cups of flour

• 2x tbs of vegetable oil

• 1x tsp of salt

• 1/2 tsp of sugar

• 1x cup of water


Optional white rice to serve on the side



Step 1: Cut the meat of the lamb chops into cubes and reserve the bones


Step 2: Toast the fenugreek seeds, fennel seeds and coriander seeds until they become fragrant then crush them with a mortar and pestle into a powder.



Step 3: Heat the peanut oil in a large saucepan and drop the mustard seeds in then stir in the onion, garlic and ginger until browned. 


Step 4: Add the cumin powder, power from the mortar and pestle, turmeric, fresh chillies, cloves, curry leaves and green cardamom pods and give it all a good stir.


Step 5: Drop the lamb cubes into the mix and coat thoroughly then add the can of tomatoes and cup of water and bring to a boil for about 5 mins.


Step 6: Turn the heat down so it's a simmer and partially cover the pan, stirring often this will take roughly 45 mins to an hour.


Step 7: While that is cooking, heat up some oil in a pot and caramelise the lamb bones in the pot. Add 500ml of water into the pot and season. Let this reduce until there's less than half of the liquid left (usually takes 30 - 40mins). Make sure you continue to skim the top.


Step 8: As that is reducing, mix all the ingredients for the roti in a electric mixer and continue to knead until it becomes a nice and smooth bowl. Wrap in cling film and let it rest for 30mins.


Step 9: Cook you rice if you want it to serve it on the side too


Step 10: Remove the cover from the lamb saag. Strain the lamb stock from the bones – make sure you don't accidentally pour the stock down the drain!


Step 11: To finish off the lamb saag, in a pot, heat the butter, spinach and dried chilli flakes until all the spinach wilts. Pour the lamb stock into the pot along with a dash of the cream/yoghurt. Use a hand blender to mix it altogether.


Step 11: Slowly pour this into the lamb saag while stirring. Bring it all back up to a simmer so it can thicken and come together.


Step 12: Divide the Roti dough into 6 – 9 balls, flatten and roll them on a floured wooden board. Heat a dash of oil on a pan and fry both sides until golden.




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