LAMB SAAG
Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)
Provided by Sarah
Categories Curries
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Remove seeds and white membrane from the chilli and chop finely.
- Set aside with garlic and ginger.
- Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
- In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
- Cook for 1 minute or until seeds start to pop.
- Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
- Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
- Cook for 1 minute, then add lamb and stock.
- Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
- Stirring occasionally.
- Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
- Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.
SPINACH SAAG
This recipe came from our friend who frequently takes Indian cooking courses at a local community college. You can add cooked chicken chunks if you like.
Provided by run for your life
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil spinach until most all of the water has boiled out, set aside. (Puree spinach in food processor or blender).
- Saute onions until golden. Add tomatoes, ginger and garlic. Mix well, add dry seasoning.
- Stir constantly until it thickens, then add spinach, mix well.
- Cook 2 minutes. Salt to taste.
- Turn off heat, add plain yogurt a little at a time.
- Serve with basmati rice.
Nutrition Facts : Calories 244.6, Fat 16.9, SaturatedFat 3.2, Cholesterol 8, Sodium 135.9, Carbohydrate 19.2, Fiber 6.5, Sugar 9.3, Protein 8.6
LAMB MINCE WITH SPINACH (KEEMA SAAG)
I adapted this recipe from various ones I've tried in the past that I found were never quite right. It's not entirely authentic, but it works with what I have in the kitchen, and my husband loves it. This is an easy to make, one-skillet dinner, great for after work. Serve either with rice, chappatis or naan.
Provided by KVasanth
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Mix spices together, and set aside.
- Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
- Add spice mix to onion mixture, allowing to fry for 1 minute.
- Add tomato paste, incorporating well, and fry for 1 minute.
- Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
- Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
- Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
- Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.
Nutrition Facts : Calories 514.4, Fat 41.6, SaturatedFat 13.9, Cholesterol 83.8, Sodium 767.4, Carbohydrate 14.3, Fiber 4.8, Sugar 5.1, Protein 23.3
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)
I got this from an Indian cookbook, but we have simplified it over the years so it could be made reasonably quickly for our Friday curry night after work. Our boys loved this even before they thought they liked curry! This is the most cooked recipe from the cookbook.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
- Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
- Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
- Add the turmeric, stir and fry 30 seconds.
- Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
- Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
- Stir this milk mix into the meat and bring back to the boil.
- Simmer for about 10 minutes or until the gravy is thick.
- Add the chopped coriander and cashews and cook a further 5 minutes.
- Serve sprinkled with extra chopped coriander.
Nutrition Facts : Calories 552.4, Fat 44.1, SaturatedFat 15, Cholesterol 88.4, Sodium 677.5, Carbohydrate 16.6, Fiber 3, Sugar 4.5, Protein 24.5
LAMB SAAG
If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Provided by Member recipe by bobnel
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
- Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
- Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
- Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
- Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
- Scatter over the coriander. Serve with naan or rice.
Nutrition Facts : Calories 640 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
SPICY KEEMA LAMB PASTRIES IN INDIAN STYLE
Flaky glazed pastry envelopes highly charged mince, soaking up just enough of the spiced juices and finely chopped chillies to leave the palate with a delicate tingle. They're great for a houseful of dinner guests, or delicious for a party of one.
Provided by Urban Rajah
Categories Indian
Time 3h10m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- OK, if you have time to make the puff pastry, then knock yourself out and go for it. Otherwise here's the speedier route.
- Step 1: In a large pot over a medium to high heat, cook the lamb, chillies, onion, salt, garam masala, ground coriander and chilli powder with the water until it reaches a rolling simmer and the meat has changed colour to a light brown; break up the mince to check there are no flashes of raw lamb. You should allow at least 15 minutes for this step of the process. Once cooked, pour the liquid away and leave the meat to cool. Ideally, cook the day before filling the pastry so the flavours intensify.
- Step 2: Roll the puff pastry out on a floured surface to a rectangle of 30cm x 40cm. Slice down the middle lengthways, ending up with two long pieces. Place the pieces on a large greased baking tray. Fill the middle of each the sheet lengthways with a generous portion of lamb, leaving enough pastry either side of the filling to fold over and envelope it. Seal the edge with a little milk, making sure none of the mixture escapes. Take a fork and lightly drag it in diagonal strokes across the top of the long pastry roll, then brush the surface with milk/egg whipped glaze and sprinkle the onion seeds over the top. Cut each strip into 7 or 8 individual parcels. Heat the oven to 180o/Gas 4.
- Step 3: Bake the lamb pastries for 15-20 minutes, turning the baking tin halfway through to allow the patties to cook evenly. Once the patties have a golden glaze and are puffed up, dish on to rack and allow them to rest for 10 minutes before serving these Indian style sausage rolls.
Nutrition Facts : Calories 264.7, Fat 19, SaturatedFat 6.3, Cholesterol 39.4, Sodium 262.5, Carbohydrate 14.8, Fiber 0.9, Sugar 1.5, Protein 8.8
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