Ingredients

• 5 tbsp vegetable oil
• 2 onions
• finely chopped
• 1 garlic clove
• finely chopped
• 1cm/½in fresh root ginger
• finely grated
• 1 small tomato
• finely chopped
• 1 red chilli
• finely chopped
• 1½ tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1kg/2lb 4oz boneless leg of lamb
• cut into large chunks
• 250g/9oz spinach
• tough stems removed
• 100g/3½oz fresh fenugreek (methi)
• or a handful of dried leaves
• 1 tsp garam masala
• salt
• 500g/1lb 2oz gold chakki flour
• or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour
• plus extra for dusting
• for the chapatis

Directions

• Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes
• or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli
• turmeric
• cumin and coriander. Add a splash of water
• reduce the heat
• cover with a lid and cook on a low heat for 20 minutes.
• Mix in the lamb and cook for 1 hour 10 minutes
• or until tender and cooked through. Add more water as it cooks if needed.
• Meanwhile
• make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface.
• 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.