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.
Low Carb Lamb Madras Curry. This Lamb Curry Recipe is a Low Carb Indian Madras. It is a medium spiced curry, its fragrant aroma will fill your whole house. Being low carb this Indian Curry Madras recipe tastes identical to the one served at our local Indian restaurant.
Saag gosht (lamb and spinach curry) with chapatis. Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. The chapatis are simple to make and freeze well. Read more about sharing.
Prepared ingredients and substitutes for lamb saag. So this is a lamb saag just like the recipe in my cookbooks. You could however try other main ingredients. Just like when you go out for a curry and see saag on the menu, you could add something else such as chicken, paneer, king prawns, beef… Whatever sound good to you.