Lamb saag recipe

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 onion
• 2-cm/¾-in piece of fresh ginger
• 2 plump garlic cloves, peeled
• 2 tablespoons freshly chopped coriander/cilantro
• 1 tablespoon ghee
• 1 lb (450 g) boneless lamb, cubed
• 4 tomatoes, quartered
• 2 cardamom pods
• ¾ teaspoon ground turmeric
• 1 teaspoon salt
• 4 cups (230 g) baby spinach leaves, rinsed

1. Press the Sauté button on the multi-cooker. Put the cumin and coriander seeds in the pot. Once you start to smell the aroma from the seeds, transfer them to a food processor. Add the onion, ginger, garlic and coriander/cilantro and chop finely.
2. Add the ghee to the pot. When melted, add the contents of the food processor. Stir for about 3 minutes, then add the lamb and brown on all sides. Add the tomatoes, cardamom, turmeric and salt and stir. Add 125 ml/8 tablespoons water and stir.
3. Secure the lid in place and set to Meat/Stew for 35 minutes. At the end of cooking, use the NPR method. Stir in the spinach before serving.