Yield 4 servings Number Of Ingredients 15 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.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 16 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.
Time 1h45m Number Of Ingredients 15 Steps:
Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to. Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side. Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins. Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it. Scatter over the coriander. Serve with naan or rice.
Yield 4 servings Number Of Ingredients 15 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
More about “lamb with spinach dilli ka saag gosht recipes”
Time 1h20m Yield 4 serving(s) Number Of Ingredients 20 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.
