Cut lamb shoulder into 3 cm cubes; wash and chop spinach and mustard greens. Prepare onion, garlic and ginger with cumin, coriander, cayenne and salt.

Ingredients

• 800 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 700 gSpinach, raw
• 250 gMustard greens, raw
• 180 gOnions, raw
• 20 gGinger root, raw
• 700 gBeverages, water, tap, drinking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Cut lamb shoulder into 3 cm cubes; wash and chop spinach and mustard greens. Prepare onion, garlic and ginger with cumin, coriander, cayenne and salt.
2. Brown lamb in its own fat in a heavy pot at 170 °C for 12 minutes; after 6 minutes add onion, garlic, ginger and spices.
3. Add all 700 g water, cover and braise gently for 55 minutes at 90 °C until shoulder is nearly tender.
4. Stir in both greens and simmer 23 minutes at 90 °C to a dark-green saag and fully tender meat; serve all broth.