Lamb Spinach Curry Recipes

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LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH



Lamb, chickpea & spinach curry with masala mash image

Try this flavourful lamb curry with creamy mash

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 14

1 tbsp oil
500g lean lamb stewing cubes
1 red onion , sliced into half moons
1 cm piece ginger , peeled and finely chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomato
200g can chickpeas , washed and drained
1 tsp garam masala
100g spinach , roughly chopped
700g potato , peeled and quartered
1 tbsp korma curry paste (we used Patak's)
100ml thick yogurt

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

SPINACH LAMB CURRY (LAMB PALAK / SAAG GOSHT)



Spinach Lamb Curry (Lamb palak / Saag gosht) image

Lamb and spinach curry is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means meat of goat or lamb).

Provided by Shilpa

Categories     Side Dish

Time 40m

Number Of Ingredients 17

2 bunch spinach
1 kg lamb
1 large onion (finely chopped)
1 large tomato (finely chopped)
½ inch ginger (grated)
5-6 cloves garlic (grated or finely chopped)
1-2 green chilli (finely chopped (or as per taste))
2 tbsp ghee
½ tsp cumin seeds
1 bay leaf
1 black cardamom
2-3 cloves
1 tbsp kasuri methi
1 tsp amchur
½ tsp chilli powder
1 tsp garam masala
Salt (to taste)

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

Nutrition Facts : Calories 487 kcal, Carbohydrate 9 g, Protein 27 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 115 mg, Sodium 188 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

LAMB AND SPINACH CURRY



Lamb and Spinach Curry image

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

700 g lean diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon garam masala
1 teaspoon chili powder
2 teaspoons ground turmeric
25 ml white vinegar
50 ml vegetable oil
1 large onion, sliced
3 cm fresh ginger, finely chopped
1 large red chile, deseeded and chopped
1 tablespoon crushed garlic
150 g tomato paste
500 ml stock
2 large ripe tomatoes, diced
1 bunch fresh coriander
1/2 lemon
salt
pepper
100 g Baby Spinach
250 g natural yoghurt
1 bunch of fresh mint, chopped

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



Lamb with Spinach image

A simple recipe for curried lamb with spinach from Madhur Jaffrey, this mildly spiced dish is perfect for a midweek Indian meal for the family.

Provided by Madhur Jaffrey

Categories     Dinner, Main Course

Number Of Ingredients 1

Lamb, 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.

LAMB WITH SPINACH SAUCE (SAAG GOSHT)



Lamb with Spinach Sauce (Saag Gosht) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
5 tablespoons of light vegetable oil
2 cups finely chopped onion
1 tablespoons of grated or crushed fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
1 tablespoon paprika
1 teaspoon turmeric
1 cup tomato puree
Coarse salt to taste
1 cup packed chopped cooked spinach, fresh or frozen
2 teaspoons garam masala, homemade or store-bought
1/2 cup chopped cilantro leaves and tender stems

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.

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