Mutton saag recipe
 Mutton works well with big flavours and complements the iron-rich spinach in this tasty curry recipe. 5 tbsp sunflower oil4 large onions, peeled and sliced10 cardamom pods1 tbsp cumin seeds2 tsp mustard seeds¼ cinnamon stick6 garlic cloves, peeled and sliced2 long red chillies, sliced 1 tbsp ground coriander2 tsp ground turmeric500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.)1 tsp flaked sea salt, plus extra to taste1 bay leaf2 tbsp tomato puréefreshly ground black pepper 5 tbsp sunflower oil 4 large onions, peeled and sliced 10 cardamom pods 1 tbsp cumin seeds 2 tsp mustard seeds ¼ cinnamon stick 6 garlic cloves, peeled and sliced 2 long red chillies, sliced 1 tbsp ground coriander 2 tsp ground turmeric 500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained 900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.) 1 tsp flaked sea salt, plus extra to taste 1 bay leaf 2 tbsp tomato purée freshly ground black pepper Method Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder.Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes.Preheat the oven to 170C/325F/Gas 3.Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer.Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread.