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
SPINACH LAMB CURRY (LAMB PALAK / SAAG GOSHT)
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
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
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
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
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)
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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LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
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Servings 6Total Time 2 hrs 20 minsCategory MainsCalories 263 per serving
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.Meanwhile, peel and finely slice the ginger, garlic and onions.
- Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.Tip in the chickpeas (and their juice), then crumble in the stock cube.
- Pour in the tomatoes and 1 tin’s worth of hot water.Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.Have a taste and season to perfection, then tear the coriander leaves over the top.
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4.6/5 (17)Total Time 3 hrs 10 minsCategory Curry, Main CourseCalories 286 per serving
- Heat a little oil in a saucepan. When it is hot, add the bay leaves, cardamom pods and cinnamon stick. Cook for about half a minute then add the onion and green chillies.
- Cook until the onion is soft (about 5 minutes) then stir in the ground coriander and garam masala as well as the ginger, garlic and tomatoes.
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- Set the Instant-Pot to saute mode, and add in the oil to heat. Add in the cumin seeds, star anise and cinnamon stick, and let them start to sizzle.
- Add in and saute the onions, ginger and garlic, stirring occasionally, till they begin to soften and turn slightly brown. Mix in the spices, salt and tomato paste, and fry for a minute or two to blend well.
- Add in the tomatoes and cook for 3-4 minutes, stirring occasionally, till tomatoes soften and begin to pulp.
- Slowly stir in the lamb pieces and add in enough water to cover the meat. Put on the lid and set the Instant-Pot to Manual Pressure mode, and make sure that the valve is in the sealing position. Set the pressure timer to 25 minutes and let it cook.
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