Lamb With Spinach No2 Palak Gosht 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 WITH SPINACH NO2 (PALAK GOSHT)

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 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.

LAMB IN PUREED SPINACH (SAAG GOSHT)

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.

KASHMIR LAMB WITH SPINACH

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.