SPEEDY LAMB & SPINACH CURRY
The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 16m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.66 milligram of sodium
NOURISHING LAMB AND SPINACH CURRY
A flavourful and nourishing lamb and spinach curry that's allergy-friendly (dairy-free, gluten-free, nut-free), whole 30 and paleo compliant if you choose to pair with rice and bread alternatives.
Provided by Yang
Categories Main Course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat the ghee or coconut oil in a large pan and add onions, garlic, ginger, turmeric, nutmeg, cinnamon and paprika. Stir-fry for a few minutes until the aromatics and spices are fragrant.
- Add the lamb pieces to the pan and stir to brown the lamb.
- Add the diced tomatoes, water, raisins, salt and pepper to the pan. Stir and bring to a boil. Cover the pan and reduce the heat to let it simmer for 1.5 hour.
- Add the spinach leaves to the pan. Cook for a few more minutes until all the spinach are wilted and tender.
- Taste the lamb and spinach curry. Add more salt if required. Remove from heat and serve.
Nutrition Facts : Calories 423 kcal, ServingSize 1 serving
LAMB AND SPINACH CURRY
Make and share this Lamb and Spinach Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
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, CHICKPEA & SPINACH CURRY WITH MASALA MASH
Try this flavourful lamb curry with creamy mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium
THERMOMIX AFGHANI LAMB AND SPINACH CURRY
Delicious! This recipe is specifically for the Thernomox. But it could be easily adapted for use without. I couldn't find Spinach or Kale in my local shop, so I used lettuce - worked great! I served this dish over rice with plain yogurt on the side
Provided by Ex-Pat Mama
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 554.3, Fat 43.5, SaturatedFat 16.4, Cholesterol 120.2, Sodium 152.8, Carbohydrate 9.5, Fiber 3.7, Sugar 3.2, Protein 31.9
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LAMB & SPINACH CURRY - LOST IN FOOD
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5/5 (4)Total Time 2 hrsCategory Main CourseCalories 216 per serving
- Heat the oil in a large oven-proof saucepan, one with a tight fitting lid. Season the lamb with salt and pepper and add to the pan to brown the meat on all sides. Cook in small batches, you want to brown the meat and over-crowding the pan will cause you to boil the meat. Remove the lamb from the pan and set aside on a plate for later.
- Turn the heat down to medium, add more oil if necessary and add the onion to saute gently for 5 minutes. Add the garlic, ginger and green chillies to the pan and cook gently for a further minute.
- Add all the dry spices to the pan and keep stirring for a further minute, until the spices are starting to give off their aroma. Add the lamb back into the pan, including any juices, and cover the meat in the spiced onion mixture.
- Add the tomatoes and the water to the pan along with a teaspoon of salt. Combine the mixture well and cover with the lid.
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