Punjabi Lamb In Spinach And Tomatoes Food

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.

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.

LAMB COOKED WITH TOMATOES & AROMATIC SPICES

Steps:

• Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
• Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
• Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
• If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

SARSON KA SAAG (PUNJABI STYLE SPINACH)

Steps:

• Mix the greens, green chillies and salt and boil in 1 cup of water until cooked (10-15 minutes). Using a blender or food processor, puree the mix to make a course paste.
• In another pan, heat the ghee on a medium heat. When hot, add the grated onion and saute until translucent. Add the rest of the other ingredients and saute until oil separates from the onion-spice mix.
• Add the greens mix to this pan and stir till blended. Simmer for 30 minutes on low heat.

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.

INDIAN SPINACH WITH TOMATOES

Steps:

• Wash spinach; shake dry and stem. Slice into 1-inch strips.
• Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
• Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
• Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.