Lamb With Herb Paste And Spinach Recipes

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.

LAMB MINCE WITH SPINACH (KEEMA SAAG)

Steps:

• Mix spices together, and set aside.
• Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
• Add spice mix to onion mixture, allowing to fry for 1 minute.
• Add tomato paste, incorporating well, and fry for 1 minute.
• Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
• Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
• Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
• Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.

LAMB WITH HERB PASTE AND SPINACH

Steps:

• Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Combine the parsley, dill, oil, anchovies and garlic in a food processor (if you're not using the anchovies, add some salt). Purée, adding a little water if necessary. Rub the lamb with this mixture.
• Put the lamb on a rack in a roasting pan with about 1/2 cup of water. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º. If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water. After about 1 hour (total), check the internal temperature with an instant-read thermometer. When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Remove and let it rest.
• Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better). Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until they're lightly browned. Remove; add another couple of tablespoons of the fat to the pan. Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated. Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.