Lamb Saagwala Curry


400g lamb, such as leg steaks or rump

Salt and pepper

2 tablespoons oil

1 jar of Barker’s Tomato Spinach Saagwala Meal Sauce

To serve: basmati rice, toasted slivered almonds, coconut cream


Cut the lamb into slices about 1cm x 3cm and season with salt and pepper.

Heat the oil in a frying pan over a high heat and cook the lamb for 2-3 minutes, stirring occasionally to brown the meat on all sides.

Pour over the Barker’s Tomato Spinach Saagwala Meal Sauce and stir to combine, then reduce to a simmer and cook for 5 minutes.

Serve with rice, scattered with toasted almonds and a drizzle of coconut cream.

Serves 2-4

Recipe by Barker’s of Geraldine

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