||Wash and drain meat.
||Wash the spinach and fenugreek leaves well, remove any thick stalks. Chop and keep aside.
||Finely chop or coarsely grind onions ginger and garlic in a food processor.
||Heat the oil in a pan, add the onions*, ginger, garlic, and fry until onions are nicely browned.
||Add lamb and stir fry for 4-5 minutes on high, until meat is browned and sealed.
||Add the spices and salt and stir fry for a minute.
||Add tomatoes and green chillies, fry again until nicely mixed.
||Add a cup of water and bring to the boil. Cover and simmer for 25-30 minutes, until meat is tender, stirring from time to time. At this stage, meat can be left in a slow cooker to cook over a few hours. This gives a very tender lamb at the end.
||Add the spinach and fenugreek leaves to the lamb halfway through the cooking and cook over a medium heat until meat is tender, stirring a few times. Saag should be clinging around the meat pieces.
||Most of the liquid should be evaporated.
||Serve hot with Chapatti or Tandoori Roti 1 or Tandoori Roti 2 or Nan.
||Cooking in a Slow Cooker or Crock pot; Place everything except spinach and methi leaves in a bowl, mix, leave to marinate for a couple of hours. Cook as per instructions in your slow cooker book for meat casserole. I cook on high for 3-4 hours and then leave it on slow for a couple of hours. Add spinach and methi leaves, stir them in and cook for another hour or so.
As published at http://www.mamtaskitchen.com/recipe_display.php?id=10479