Lamb Saagwala Curry
Ingredients
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
Method
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
