Lamb, Saag (Spinach) and Aloo (Potato) Curry
Taken from my Easy Indian Super Meals weaning and family cookbook, this Lamb, Saag and Aloo curry is a wonderful, satisfying family meal. It's a real comfort food and never disappoints! Suitable for toddlers 12+ months, this curry can be left to cook to perfection until the chunks are tender and melt-in-the-mouth - perfect for baby-led weaning.
This curry is rich in vitamin A (for a healthy immune system, skin and eyes); vitamin K (for healthy nervous system and strong bones), it's anti-inflammatory, anti-cancer and rich in iron. Lamb is also bursting with essential amino acids, necessary to keep our entire bodies in excellent working condition.
Serves family of 4. Total preparation and cooking time: 1hour 50mins. Suitable for freezing
Ingredients
- 50ml (2fl oz) olive oil
- 1 onion – peeled, chopped
- 3 whole cloves
- 2 whole cardamom pods - black
- 4 whole black peppercorns
- 1 tsp cumin seeds
- 450g (1lb) lean lamb (boneless) – washed, cubed
- 2 tsp minced garlic
- 1 tsp minced ginger
- ¼ tsp ground turmeric
- 400g (14oz) tinned chopped tomatoes
- 250ml (8fl oz) of water
- 1 tsp ground paprika
- 1½ tsp ground coriander
- 1 tbsp tomato puree
- 1 medium white potato – washed, peeled, cubed
- 250g (7oz) spinach leaves- washed thoroughly, chopped (no stems)
- Salt to taste
- Red chilli powder to taste
Method
Heat the oil in a large pot. Layer the onion at the bottom of the pot and add the cloves, cardamom pods, black peppercorns and cumin seeds. Then layer the lamb over the onions and spices, add the garlic, ginger and turmeric. Simmer (covered) on low heat for 10mins.
Add the tomatoes, water, paprika, coriander, tomato puree and stir. Bring to the boil and simmer (covered) on low heat for 1-1½ hours or until tender, stirring occasionally. If at any point the curry looks dry, add some extra water.
Whilst the lamb is cooking, steam the potato in the microwave by placing the potato cubes in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam in the microwave on high for 3-4mins until tender. Once cooked, drain the excess water and set aside.
Next steam the spinach using either a steamer or in the microwave (covered leaving a small vent) for 2½mins or until wilted. DO NOT add any water to the spinach if you choose to microwave steam (as you would with other vegetables), as spinach releases a lot of water when cooked. Once wilted, drain the excess water and set aside.
Once the lamb is tender and the curry has finished cooking, add the cooked spinach and potato. Combine well and remove a serving for your little one.
IMPORTANT: Ensure no cloves, cardamom pods or black peppercorns are included within baby’s serving.
Add salt and red chilli powder to taste in the main pot and stir. Return to the heat for a further 1-2mins to lightly cook the chilli if you wish. Serve with naan, roti or rice.
