Lambwithspinach Recipes

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.

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:

• 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.

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 (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 & SPINACH SPANAKOPITA

Steps:

• Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
• Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
• Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
• Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

LAMB AND SPINACH CURRY

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.