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Lamb Dhan Saag

Lamb Dhan Saag is a traditional Indian recipe (from Goa) for a classic dish of rice and lamb where the lamb is cooked in the spiced vegetable puree stock used to cook the lamb. The full recipe is presented here and I hope you enjoy this classic Indian version of. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Dhan Saag.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesLamb RecipesVegetable RecipesBean RecipesIndian Recipes



Ingredients:

1kg lamb, cut into large pieces
225g lentils, washed and drained
3 onions, chopped
2 large potatoes, peeled and cubed
4 tomatoes, chopped
1 aubergine (eggplant), cubed
60g ghee or butter
juice of 1 lemon
2 tsp salt
1/2 tsp chilli powder
1/2 tsp ground coriander seeds
pinch of ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
pinch of ground cloves
2 green chillies
3 sprigs of fresh mint

Method:

Bring 1.25l to a boil in a large pan. When boiling add the meat and lentils along with the potatoes, tomatoes, onions and aubergine. Bring back to a boil, reduce to a simmer, cover the pan and cook for about 60 minutes, or until the meat is tender.

At this point remove the meat then strain the stock through a fine-meshed sieve. Press down on the solids with the back of a spoon to extract as much of the purée as possible. Return the meat and the stock to the pan then add the chilli, coriander seeds, cinnamon, turmeric, cumin, cloves, mint and green chillies. Stir in the ghee or butter an the lemon juice then season with the salt. Bring to a simmer and cook for 15 minutes more.

Traditionally, this is served with Badami Rung rice.