If I had to guess Finn’s absolute favourite food, it would be curry. Seriously…he astounds us with his curry eating capacity! As he left the table after his little feast tonight, my husband said to him ‘I’m surprised you can walk with such a full puku!’ 🙂
Beef or lamb saagwala is one of my favourites too, so I thought I would share our tried and true recipe. We used freshly made chicken bone broth today which made it extra nutrish and delish! It works best in a slow cooker but you can make it in the oven if you don’t manage to get it in the slow cooker early enough.
Gluten, dairy, refined sugar, nut and egg free.
800gm (or whatever suits your family) beef or lamb
1 onion or 2 shallots, finely chopped
5 – 6 cloves garlic
1 fresh turmeric root (thumb size)
1 fresh ginger root (thumb size)
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
Pinch of carom seeds
6 cardamon pods
2 1/2 cups chicken stock/bone broth
2 Tbs tomato paste
1 bag baby spinach
1. Dice meat, season with mineral salt coat in rice flour and cook in a hot frying pan until brown (two batches works best). Set meat aside in slow cooker or casserole dish.
2. Add a little stock to the pan and add onion. Cook on a low – medium heat for about 10 minutes, adding more stock to the pan to ensure the onion does not stick.
3. Add garlic, turmeric, ginger, cumin, coriander, garam masala, carom seeds and cardamon pods and cook for a few minutes. Then add the stock and tomato paste and reduce for 5 – 20 minutes (depending on how much time you have – the longer you reduce it for, the more flavour it will have!).
4. Add stock to the meat and cook in the slow cooker on low for 6 – 8 hours, high for 3 hours or in the oven for 3 hours at 150 degrees. About 15 – 30 minutes before serving, pour about a cup or two of stock into a blender and squish the spinach in, then blend. Pour blended spinach back into the curry and let is cook before serving.
Hope you enjoy it as much as Finn 🍵🍚🐷👍
x Aunty Bee