Lamb Spinach Curry Food

SPINACH LAMB CURRY (LAMB PALAK / SAAG GOSHT)

Steps:

• Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tbsp salt to boiling water and add the spinach and cook for 2-3 minutes
• Strain the spinach and refresh with cold water to stop cooking any further
• Blend the spinach in a blender. Set aside
• Heat a frying pan, and add 1 tbsp ghee. Add cumin seeds and let it splutter
• Add black cardamom, cloves, and bay leaves. Fry for a few seconds
• Add onions and fry until they are lightly golden
• Add ginger, garlic, green chilli, and fry for a further 1-2 minutes
• Add kasuri methi, amchur, red chilli powder, and salt. Mix well
• Add tomato and cook for a few minutes until they are soft
• Add garam masala and cook until the spices and tomatoes are done
• Add the spinach puree and mix well
• Let it simmer for 4-5 minutes
• In a separate pan, heat 1 tbsp ghee
• Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides
• Add little water and bring to boil. Cover and simmer until the lamb is cooked (approximately 15 minutes)
• Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil
• Simmer for 5-6 minutes or until the spinach is completely cooked
• Serve hot

LAMB AND SPINACH CURRY

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

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 WITH SPINACH (DILLI KA SAAG GOSHT)

Steps:

• Heat the oil in a large pot over a medium-high flame.
• When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
• Stir for a second.
• Now put in the onions, garlic and ginger.
• Stir and fry until the onions develop brown specks.
• Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
• Stir and fry for a minute.
• Add 1 tablespoon of the yogurt.
• Stir and fry for a minute.
• Keep doing this until all yogurt has been incorporated.
• The meat should also have a slightly browned look.
• Add the spinach and the remaining salt.
• Stir to mix.
• Keep stirring and cooking until the spinach wilts completely.
• Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
• Remove the lid and add the garam masala.
• Turn the heat to medium.
• Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
• Remove the whole spices and serve.

THERMOMIX AFGHANI LAMB AND SPINACH CURRY

Steps:

• Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside.
• Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
• Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
• Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
• Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter.
• About 10 minutes before the end add the lemon rind.
• Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.

LAMB, POTATO & SPINACH CURRY

Steps:

• Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
• Mix well and cover.
• Place in the fridge and marinate for at least 3 hours-overnight would be better.
• heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
• Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
• Season with salt and pepper, stir and bring to the boil.
• Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
• Check and adjust the seasonings if necessary.
• Add the spinach and simmer for a further 3 or 4 minutes.

LAMB SAAG

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.

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH

Steps:

• Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
• Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

HOT AND SPICY LAMB CURRY

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

SPEEDY LAMB & SPINACH CURRY

Steps:

• Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
• Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.