1 lb cubed, boneless lamb
½ lb fresh spinach, De-steamed and lightly torn apart
2 heaping spoons of tomato puree
2 cups rice (rinsed and cooked per instruction)
Rinse the meat and spinach and set aside
Combine the Ginger and Garlic into a food processor and blend to smooth and creamy.
Cook onions in ghee over med heat to lightly brown.
Add lamb and stir occasionally for 5 mins or until the lamb is brown on the outside.
Stir in the Ginger/Garlic, tomato paste and 1 cup of water and bring to a gentle boil.
Cover and let simmer for 25-30 mins or until lamb is tender.
Add spinach and fenugreek and stir gently until the spinach is tender and wilty.
Spoon over rice and serve with Naan bread.
If you want a slightly more creamy saag, feel free to had half a cup of coconut cream.
This dish pairs really well with Syrah or Merlot red wines.