Speedy Lamb Spinach Curry Food

SPEEDY LAMB & SPINACH CURRY

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.

LAMB WITH SPINACH

Steps:

• Put the oil in a large pan and set over medium-high heat. When the oil is hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir-fry until the onions develop brown specks. Add the meat to the pan, along with the cumin, coriander, cayenne and 1 teaspoon of the salt. Stir-fry for a minute. Add 1 tablespoon of the beaten yoghurt and stir-fry for a further minute. Add tablespoons of the yoghurt in the same way until all the yoghurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining 1 teaspoon salt to the pan, and stir to mix. Keep stirring and cooking until the spinach wilts completely Cover tightly and simmer on low heat for about 1 hour 10 minutes or until the meat is tender. Remove the lid and add the garam masala. Increase the heat to medium. Stir and cook for a further 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce. Fish out the 2 bay leaves before serving. This dish could also be made with beef. Use cubed stewing steak and cook it for about 2 hours or until it is tender.

MINCED LAMB SPINACH CURRY

Steps:

• Heat up oil in a pan and add cumin seeds and fennel seeds
• Add the onions and saute them till translucent or soft
• Add the tomatoes and saute till they are soft
• Add the minced lamb and saute for 5 minutes
• Add the turmeric powder, red chili powder and the coriander powder
• Saute everything for a couple of minutes
• Add the 2 tsps of salt
• Add 2 cups of water and bring it to a boil
• Once it starts cooking reduce the flame or heat to a medium and cover it with a lid and let it cook for 20 minutes or till the meat is thoroughly cooked.
• Once the meat is fully cooked add the chopped spinach and cook for another five minutes.
• Grind the coconut and cumin seeds together ( from ingredients for grinding section above)
• Add the ground paste of coconut and the cumin and let it cook till the bubbles appear.
• Switch off the stove and garnish with cilantro or spring onion

LAMB CURRY WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• Heat the olive oil in a large deep frying pan over a medium-high heat. Fry the lamb (in batches) until well browned. Use a slotted spoon to lift into a bowl and discard excess fat, if needed. Return pan to a medium heat and add the squash. Fry for about 8-10min until beginning to caramelise.
• Return lamb to the pan with the curry paste and fry for 1min, stirring. Add 300ml (½ pint) just-boiled water. Bring to a simmer and bubble for 15min until squash is tender.
• Add coconut milk and bubble for a few minutes. Fold through the spinach to wilt and season well to taste. Serve.

LAMB, POTATO & SPINACH CURRY

Steps:

• Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
• Mix well and cover.
• Place in the fridge and marinate for at least 3 hours-overnight would be better.
• heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
• Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
• Season with salt and pepper, stir and bring to the boil.
• Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
• Check and adjust the seasonings if necessary.
• Add the spinach and simmer for a further 3 or 4 minutes.

QUICK AND EASY SAAG BHAJI {SPINACH CURRY}

Steps:

• Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
• Add the minced garlic and cook another minute. Add the ginger and cook another minute.
• Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
• Add the spinach cook until it wilts season to taste.

CREAMY LAMB, SPINACH AND CASHEW CURRY

Steps:

• Put the cashew nuts in a bowl and pour boiling water over them.
• Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.
• Add the onion, green chillies and a good pinch of salt and fry until softened.
• Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.
• Stir in the lamb steaks and fry, stirring for a few minutes until they're browned all over.
• Drain the cashews and whizz in a blender with the coconut milk.
• Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.
• Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).
• Serve with rice and naan bread.

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.