Lamb Saag with Mushroom Rice

The best thing I’ve ever made. My favourite curry. My way of doing it. Lovely. Eat from an empty tin can that you pour into your mouth from a great height and feel like Popeye the Sailor Man.

Takes 3-4 Hours

Ingredients

FOR THE SAAG
Tsp mustard seeds
Tsp coriander seeds
Tsp cumin seeds
Tsp black peppercorns
Pinch of salt
A white onion
A thumb sized piece of ginger
4 mini green chillies
10 cloves of garlic
Splash of water if needed
500g diced lamb shoulder
Olive oil
Three salad tomatoes (quartered)
Vegetable stock 300ml
Tsp numeric
200g spinach

FOR THE MUSHROOM RICE
Two cloves garlic
Half a white onion
A pack of mushrooms
Salt and pepper
Tsp butter
Basmati rice 300g
Chicken stock 400ml
Handful of coriander

Ingredients

Instructions

Toast all the spices for a minute or so on a low heat. There will be a nice smell when they’re ready. Black peppercorns add a little heat. Crush with a pestle and mortar and add a little salt to help break things up. It should resemble a fine dust. Set aside.
In a food processor you need to blitz up your onion, chillis, ginger, and an immense amount of garlic. If you need to add a splash of water to make it into a paste then do so. It may look a bit weird and translucent but this is fine as the water will cook off. Set aside.
Cover your lamb bits in half of your spice mix and then fry in olive oil to brown things off a little bit. Chuck in your blended aromatic business of onions and such and cook off any excess moisture for a couple of minutes. Give a good mix about. Chuck in your quartered up tomatoes, a teaspoon of turmeric and your veggie stock with the rest of your flavoursome powdered spices. Pop a lid on and cook for 45 minutes on a medium-low heat.
After 45 minutes add all of your spinach, you may have to let some wilt and then add a little more and so on and so forth but make sure that it’s all in there. Large mix and then cook with the lid on for another half an hour on a medium low heat.
You want to take the lid off after half an hour to let the sauciness reduce a bit. Keep on a medium heat and get on with your mushroom rice.
Dice onion and garlic and slice up all of your mushrooms. Fry half of your mushrooms in some butter with salt and pepper and then put them aside in a bowl.
Get your onions and garlic in to fry with the rest of the mushrooms. Chuck the rice in and a splash of chicken stock to help scrape all the flavour off the bottom of the pan.
Add the rest of the stock, pop a lid on and cook on a low heat for about 15-20 minutes until all of the stock is absorbed into the deliciously flavoured rice.
Chop up some coriander to add to the finished rice with the other fried mushrooms, fluff this all through the rice.
Serve your rice and a fat load of delicious curry in a bowl or a plate or whatever you want to serve it in. This one bangs. Enjoy massively.