SAAG (INDIAN SPINACH)
An Indian spinach dish similar to that served in Indian restaurants. This is great as a main course or served as part of a larger meal. Serve with basmati rice and a little raita if you like. The dish is also great with the addition of paneer cubes or boiled potatoes - though I love it plain.
Provided by GreenGal
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
- Add minced garlic to pan, and cook briefly to soften. Do not allow the garlic to burn - lower heat if necessary.
- Add tomatoes and cook for 2-3 minutes. Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
- Stir in yogurt. Do not worry if the yogurt separates.
- Add curry powder, coriander, cumin, sugar, and salt.
- Add bag of frozen spinach and mix well to combine. There is no need to defrost first if you use a the bagged spinach. If you are using the frozen block, I would advise defrosting first. You can also use the equivalent of fresh spinach.
- Add about a cup of water to the pot and cover. Simmer on medium for approximately 30 minutes. Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish). If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level. You may have to add more water throughout the cooking process if it cooks off.
- Once the spinach is fully cooked, remove the lid and cook off any remaining liquid. The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
- Remove pan from heat.
- Using an immersion blender, blender, or food processor, puree the spinach. Leave it as chunky as you like. You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
- Add further salt to taste.
- I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day. For me, adding further small amounts of coriander is the key.
- If you like, potatoes, paneer cubes or chick peas may be added at this point.
- ***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process. I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together) so that you can just dump everything in quickly as you go.
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 WITH SPINACH (DILLI KA SAAG GOSHT)
Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) recipe from Food.com.
Provided by Liara
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
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.
LAMB IN PUREED SPINACH (SAAG GOSHT)
A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!
Provided by Baz231
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove fat and cut meat into cubes.
- Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
- At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
- Add tomatoes after 5 minutes.
- Add the browned meat, add Spices 2 and the spinach.
- Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
- Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
- Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
- Serve with Pullao/Basmati Rice.
Nutrition Facts : Calories 603.7, Fat 36, SaturatedFat 14.7, Cholesterol 183.6, Sodium 245.9, Carbohydrate 15.6, Fiber 6.4, Sugar 6, Protein 55.5
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 NO2 (PALAK GOSHT)
This looks like a lot of ingredients, but was really easy to prepare. We took the meat off the bones to make eating easier, but they add good flavour to the dish. We cheated and used ground spices but they worked well. Cook time is a bit of a guess as it would depend on the age of your lamb! Prep time doesn't include marinating the lamb. We ate this with chapatis, rice and a raita.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the lamb from the bones, reserving the bones.
- Puree the ginger, garlic and green chil1 in a blender.
- Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
- Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
- Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
- When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
- Add the coriander powder and saute for 2 minutes, stirring continuously.
- Add the extra cumin and chili powder and after 10 seconds, add a little water.
- Cook for another minute or two.
- Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
- Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
- Add 1 1/4 cups of water and the salt.
- Turn the heat to low, cover with a lid and leave to simmer.
- When the meat is almost done, add the spinach, mix well and taste for salt.
- Cook for 5 minutes unclovered.
- When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
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
LAMB WITH SPINACH
Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.
Provided by PetsRus
Categories Spinach
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
- Add the onion and garlic and fry until the onion gets translucent.
- Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
- Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
- When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
- On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
- Transfer to a serving dish and sprinkle with the feta cheese.
Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2
SAAG GOSHT
This is an americanized version of the Indian dish made with beef instead of mutton. Even my children loved it as it's not hot, just tasty. My ex-spouse used to call it "Sad Goat", which probably explains why he is my ex. This recipe is from "The Color Book of Indian Cooking" by Eileen Turner.
Provided by Mary Austin
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil in large pan.
- Add onions, garlic and spices and fry over gentle heat until onions are soft.
- Add meat and fry, stirring occasionally, until evenly browned.
- Stir in spinach and 1/2 of the yogurt.
- Cover and simmer over low heat for 2 hours or until meat is tender.
- Add a little water during cooking if the curry becomes dry.
- Before serving, add remaining yogurt.
- Serve with plain rice.
Nutrition Facts : Calories 609, Fat 45.5, SaturatedFat 19.3, Cholesterol 139.2, Sodium 223.3, Carbohydrate 13.7, Fiber 3.6, Sugar 6.6, Protein 37.2
KASHMIR LAMB WITH SPINACH
Make and share this Kashmir Lamb With Spinach recipe from Food.com.
Provided by Fairy Nuff
Categories Curries
Time 1h30m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and over medium heat brown the lamb in batches.
- Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
- Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
- Return the lamb and any juices to the pan.
- Add the stock and bay leaves.
- Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
- Add the cream, stir, cover and cook a further 20 minutes.
- Add the spinach and cook until the spinach has softened.
Nutrition Facts : Calories 764.4, Fat 58.9, SaturatedFat 24.9, Cholesterol 170.9, Sodium 388.2, Carbohydrate 19.9, Fiber 5.9, Sugar 5.4, Protein 40.8
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