Punjabi Lamb In Spinach And Tomatoes Food

PUNJABI LAMB IN SPINACH AND TOMATOES

Steps:

• Blend or process garlic, chillies, ginger, cumin and oil until smooth.
• Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
• Best if left overnight.
• Heat ghee in a large pan, cook onions, stirring, until browned lightly.
• Add bay leaves and spices, cook, stirring, until fragrant.
• Add lamb, cook stirring, until lamb is just browned.
• Boil, steam or microwave spinach until just wilted, drain.
• Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
• Simmer, covere, for 1 1/4 hours.
• Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.

PUNJAB SPINACH CURRY WITH CHICKEN

Steps:

• thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
• mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
• For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
• Heat oil over medium high heat in large skillet.
• spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
• remove chicken from skillet and set aside.
• sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
• add garlic and sautee until fragrant (about 30-60 seconds).
• add jar of sauce, water, tomatoes and spinach, heat until bubbling.
• reintroduce the chicken to the pan, including any juices that have accumulated.
• bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
• serve over rice.

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 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.