Saag aloo is a stunning Indian potato and spinach dish that we’ve paid with lamb skewers. Chunky potatoes are simmered in a spinach sauce spiced with warm flavours – there’s no heat in this dish.
Saag Aloo with lamb skewers
- Diced lamb
- 1 tbsp Olive oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Garam masala
- 3 large potatoes, cut into 3cm cubes
- 1 tsp Cumin seeds
- 1 tsp Olive Oil
- 1 Medium brown onion, chopped
- 1 tsp Crushed garlic
- 1 tsp Crushed ginger
- 1 tsp Mustard seeds
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 350g – 500g bag of frozen spinach, defrosted
- Place your wooden skewers in warm water to soak.
- Boil the cubes of potato for between 8 to 12 minutes until tender. Drain and put to one side.
- While the potatoes are boiling, add the lamb to a bowl with 1 teaspoon each of cumin seeds and garam masala, and 1 tablespoon of olive oil. Season well with salt and pepper and toss to coat in the spices. Set aside to marinate for 10 mins, then thread onto the soaked skewers.
- BBQ, pan fry or grill the skewers for around 2 mins each side – 7-8 mins total time should give you medium rare lamb. Once cooked cover and set aside.
To make the saag aloo:
- In a large pan, fry the cumin seeds with a teaspoon of olive oil, until the seeds are just starting to brown.
- Add the chopped onion, garlic and ginger and mustard seeds and fry until the onion is softened and caramelising.
- Add the boiled potatoes, turmeric and garam masala and 1-2 tablespoons of water to moisten the pan.
- Add the spinach and stir for 4 minutes until the spinach has wilted and the potatoes are just starting to crumble.
- Divide the Saag Aloo between plates and serve with the lamb skewers.
Non minted frozen peas are a great addition to the saag aloo. You could add a can of chick peas and serve over rice for a vegetarian dish, or pair with almost any other protein such as chicken or fish skewers / fillets. Or pair the saag aloo with another curry such as butter chicken, add some roti and rice for a home-made curry night.