I always have a bag of frozen spinach tucked away in the freezer as my backup vegetable. It’s packed with vitamin B and according to research by Penn State University, frozen spinach retains more of its nutrients than its fresh equivalent because of the lower temperatures at which it is stored.
Rercy’s Lamb Saag
Indian dishes are a great vehicle for frozen spinach and lamb saag is one of my favourites. Although it requires a fair amount of herbs and spices, I use them again and again and they are vital items in any Indian food lover’s larder. This dish serves 4 and I usually have it with brown rice.
• 1 kg lamb, cubed
• 3 tablespoons oil
• 3 garlic cloves, chopped
• 1 green chilli, finely chopped
• 2 cm fresh ginger, grated
• 2 onions, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 teaspoons ground turmeric
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 1 cinnamon stick
• 6 cardamom pods
• 4 blocks of frozen spinach, defrosted in microwave and drained of all excess water
• 2 cups lamb stock
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 1/3 cup plain yogurt
1. Heat 2 tablespoons of oil in a frying pan and brown the lamb in batches, drain on paper towel.
2. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon. Cook for 1 minute or until seeds start to pop. Set aside.
3. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices, garlic, ginger, chilli, turmeric, cumin, chilli powder, coriander and bay leaves to onion. Cook for 1 minute, then add lamb and stock.
4. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours. Stirring occasionally.
5. Add defrosted spinach and salt, cook for 5 more minutes.
6. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.