Lamb Saag Curry (Lamb & Spinach) Spice Mix


Spinach with any proteins are a match made in heaven. You can use lamb chops for this recipe, if you prefer. In this instance, we’ve combined spinach, lamb and deep and dark spices and the result is a restaurant classic that you have every reason to lick off a plate.

Makes up to 8 serves.  Nut free

What you'll need 

  • Diced Lamb
  • Thickened Cream
  • Butter

Instructions to prepare

  • Add Oil
  • Add the diced lamb and panfry to fully cook off. Add water and cover the pan to retain the juices
  • Add the spice mix, stir well
  • Finally add thickened cream and butter and simmer off. (Simmer on low heat)
  • Lamb & Spinach is now ready to serve Add salt to taste

INGREDIENTS: Dehydrated vegetables (tomato, garlic, onion, spinach), maltodextrin (maize), sugars, spices (fenugreek, ginger, cardamom, cloves, coriander, cumin, turmeric, thickener (1422), salt, acidity regulator (330), colour (150a, 160c), canola oil

NUTRITIONAL INFORMATION (PER 100 GRAMS) Energy 1308kJ, Protein 12.4g Fat, Total 2.4g – Saturated 0.5g, Carbohydrate 57.2g, Sugars 9.9g,  Dietary Fibre 4.7g, Sodium 4577mg


Made in Australia from 100% Australian ingredients


Conditions: For Maximum Freshness, Store In A Cool Dry Place