Lamb With 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 WITH SPINACH NO2 (PALAK GOSHT)

Steps:

• Remove the lamb from the bones, reserving the bones.
• Puree the ginger, garlic and green chil1 in a blender.
• Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
• Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
• Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
• When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
• Add the coriander powder and saute for 2 minutes, stirring continuously.
• Add the extra cumin and chili powder and after 10 seconds, add a little water.
• Cook for another minute or two.
• Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
• Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
• Add 1 1/4 cups of water and the salt.
• Turn the heat to low, cover with a lid and leave to simmer.
• When the meat is almost done, add the spinach, mix well and taste for salt.
• Cook for 5 minutes unclovered.
• When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.

LAMB WITH SPINACH (DILLI KA SAAG GOSHT)

Steps:

• Heat the oil in a large pot over a medium-high flame.
• When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
• Stir for a second.
• Now put in the onions, garlic and ginger.
• Stir and fry until the onions develop brown specks.
• Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
• Stir and fry for a minute.
• Add 1 tablespoon of the yogurt.
• Stir and fry for a minute.
• Keep doing this until all yogurt has been incorporated.
• The meat should also have a slightly browned look.
• Add the spinach and the remaining salt.
• Stir to mix.
• Keep stirring and cooking until the spinach wilts completely.
• Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
• Remove the lid and add the garam masala.
• Turn the heat to medium.
• Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
• Remove the whole spices and serve.

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 SPINACH

Steps:

• Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
• Add the onion and garlic and fry until the onion gets translucent.
• Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
• Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
• When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
• On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
• Transfer to a serving dish and sprinkle with the feta cheese.