Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. The chapatis are simple to make and freeze well.
- 5 tbsp vegetable oil
- 2 onions, finely chopped
- 1 garlic clove, finely chopped
- 1cm/½in fresh root ginger, finely grated
- 1 small tomato, finely chopped
- 1 red chilli, finely chopped
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1kg/2lb 4oz boneless leg of lamb, cut into large chunks
- 250g/9oz spinach, tough stems removed
- 100g/3½oz fresh fenugreek (methi), or a handful of dried leaves
- 1 tsp garam masala
- 500g/1lb 2oz gold chakki flour, or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour, plus extra for dusting, for the chapatis
Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes.
Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed.
Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface.
Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side.
Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis.