Lamb With Spinach Recipes

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LAMB WITH SPINACH



Lamb with Spinach image

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

Lamb, 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.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

LAMB WITH HERB PASTE AND SPINACH



Lamb With Herb Paste and Spinach image

This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like purée with a little oil, a lot of dill and parsley, a couple of cloves of garlic and a few anchovies. (The anchovies are optional but I believe invaluable.) Rub this herb paste all over the lamb and roast. When the lamb is done, and its flavorful fat has combined with the herbed oil that has run into the bottom of the pan, you use some of this fat to brown some bread crumbs, which become insanely delicious, and then to sauté a pile of fresh spinach. Voilà: a main dish, a side dish and a crunchy garnish, all in one. It's a meal fit for a celebration, whether religious or secular. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
3 tablespoons extra virgin olive oil
4 anchovies, optional
2 cloves garlic, peeled
Salt
2 cups coarse bread crumbs, preferably fresh
Freshly ground black pepper
2 tablespoons pine nuts
2 tablespoons raisins or currants
1 pound spinach, chopped

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.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 47 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 18 grams, Sodium 1022 milligrams, Sugar 3 grams

LAMB WITH SPINACH



Lamb With Spinach image

Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.

Provided by PetsRus

Categories     Spinach

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs cubed lamb
salt and pepper
2 -3 tablespoons olive oil
1 onion, chopped
1 -2 garlic clove, crushed
1 cup bouillon or 1 cup stock
1 3/4 lbs fresh spinach
2 teaspoons oregano
1 tablespoon lemon juice
2 ounces crumbled feta cheese, to taste

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.

Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2

LAMB WITH SPINACH SAUCE (SAAG GOSHT)



Lamb with Spinach Sauce (Saag Gosht) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
5 tablespoons of light vegetable oil
2 cups finely chopped onion
1 tablespoons of grated or crushed fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
1 tablespoon paprika
1 teaspoon turmeric
1 cup tomato puree
Coarse salt to taste
1 cup packed chopped cooked spinach, fresh or frozen
2 teaspoons garam masala, homemade or store-bought
1/2 cup chopped cilantro leaves and tender stems

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 & SPINACH SPANAKOPITA



Lamb & spinach spanakopita image

Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock

Provided by Esther Clark

Categories     Dinner, Lunch, Main course, Supper

Time 3h35m

Number Of Ingredients 19

2 tbsp olive oil
800g lamb neck or shoulder, cut into chunks
500ml lamb or chicken stock
1 cinnamon stick
1 bay leaf
1 tbsp butter
1 onion , finely sliced
2 garlic cloves , crushed
1 tsp ground coriander
1 heaped tbsp ground cumin
1 heaped tsp ground cinnamon
500g spinach
150g feta , crumbled
1⁄2 small bunch of mint , leaves picked and finely chopped
2 tbsp pine nuts , toasted
1 egg , lightly beaten
100g butter , melted
270g filo pastry
2 tbsp sesame seeds

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.

Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium

SPINACH-STUFFED LAMB



Spinach-Stuffed Lamb image

This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. -Peggy Fleming

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 9

3 tablespoons minced garlic
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 logs (4 ounces each) fresh goat cheese, crumbled
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 boneless butterflied leg of lamb (4 to 5 pounds), trimmed
3 garlic cloves, slivered
3 tablespoons minced fresh rosemary

Steps:

  • In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

GRILLED LAMB ON SPINACH



Grilled Lamb on Spinach image

Provided by Marian Burros

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

8 ounces boneless leg of lamb
Freshly ground black pepper to taste
1 1/2 teaspoons ground cumin
16 ounces fresh loose spinach or 10-ounce package fresh spinach
4 ounces fresh mushrooms
1 large clove garlic
1 teaspoon olive oil
2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard

Steps:

  • Wash, dry and trim fat from lamb. Cut into half-inch-wide strips. Sprinkle with pepper and cumin on both sides.
  • Wash and trim stems from spinach; wash, trim and slice mushrooms; mince garlic.
  • Prepare stove-top grill, and grill the lamb for just a few minutes on both sides, until meat is medium rare.
  • Heat oil in nonstick pan until it is hot; reduce heat to medium high, and saute mushrooms and garlic for about 2 minutes.
  • In serving bowl mix vinegar and mustard.
  • Add the spinach to the mushrooms, and cover; cook about 2 minutes, until spinach has wilted but is still green.
  • Drain spinach, stir into vinegar and mustard mixture and season with pepper.
  • Arrange spinach on dinner plates, and top with lamb.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams

SPICED BRAISED LAMB WITH CARROTS AND SPINACH



Spiced Braised Lamb with Carrots and Spinach image

Categories     Lamb     Tomato     Braise     Passover     Rosh Hashanah/Yom Kippur     Spinach     Carrot     Kosher     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

3 1/2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons salt
1 to 3 tablespoons olive oil
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
1 (14- to 16-oz) can whole tomatoes in juice
6 medium carrots, cut crosswise into 2 1/2-inch pieces
1 1/2 lb spinach, coarse stems discarded
Accompaniments: matzo scallion pancakes and haroseth

Steps:

  • Preheat oven to 350°F.
  • Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
  • Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
  • Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
  • Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.

LAMB WITH SPINACH (DILLI KA SAAG GOSHT)



Lamb with Spinach (Dilli Ka Saag Gosht) image

Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) recipe from Food.com.

Provided by Liara

Categories     Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

8 tablespoons vegetable oil
1/4 teaspoon black peppercorns
6 whole cloves
2 bay leaves
6 cardamom pods
2 medium onions, finely chopped
6 cloves garlic, chopped
1 ginger cube, 1 inch cubed, chopped
2 lbs lamb, cubed
2 teaspoons cumin seeds, ground
1 teaspoon coriander seed
1/4 teaspoon cayenne pepper
2 teaspoons salt
5 tablespoons plain yogurt, well beaten
2 lbs fresh spinach, chopped
1/4 teaspoon garam masala

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.

BRAISED LAMB WITH SPINACH



Braised Lamb with Spinach image

Categories     Garlic     Lamb     Onion     Braise     Spinach     Fall     Cinnamon     Clove     Gourmet

Yield Serves 6

Number Of Ingredients 17

8 garlic cloves
a 1 1/2-inch cube of peeled fresh gingerroot
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
a 3-inch cinnamon stick
7 whole cloves
1 bay leaf
3 onions, chopped fine
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 cup chopped drained canned tomatoes
1/2 cup plain yogurt
1 teaspoon salt
1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained
1 teaspoon fresh lemon juice, or to taste
1 tablespoon pine nuts, toasted lightly

Steps:

  • In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
  • In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
  • Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.

LAMB SAAG



Lamb saag image

If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat

Provided by Member recipe by bobnel

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 15

3 garlic cloves, peeled
thumb-sized piece of ginger (about 25g), peeled and roughly chopped
2 green chillies, roughly chopped
1 large onion, roughly chopped
2 tbsp oil for frying
750g lamb shoulder, trimmed and cut into 3cm chunks
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp turmeric
2 cardamom pods, squashed
4 large tomatoes, quartered
500ml lamb stock
200g baby spinach, roughly chopped
small pack coriander, roughly chopped
naan breads or rice, to serve

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.

Nutrition Facts : Calories 640 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium

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From eatingwell.com


RAGOUT OF LAMB WITH SPINACH AND RICE | CANADIAN LIVING
2005-07-14 Method. In large heavy saucepan, heat oil and brown lamb on all sides. Add water, bring to boil and cover partially; reduce heat and simmer gently until tender, 45 minutes to 1 hour. Meanwhile in skillet, melt butter and, over medium heat, saute onions for 5 minutes. Core, seed and chop pepper (if using fresh) or seed and crumble (if using ...
From canadianliving.com


LAMB WITH SPINACH | RECIPES WIKI | FANDOM
In Romanian: Miel cu spanac 1 lb/500 g lamb 3 lbs/1 kg spinach 1 big onion ½ teaspoon flour 2 tablespoons lard 1 tablespoon tomato sauce salt lemon juice Fry the meat pieces in lard, add finely chopped onion, flour, washed, blanched and drained spinach, a tablespoon of tomato sauce, 2 – 3 tablespoons water and salt. Cover the pan and bake until the liquid is reduced. …
From recipes.fandom.com


LAMB WITH SPINACH RECIPE - WEBETUTORIAL
Lamb with spinach is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lamb with spinach at your home.. The ingredients or substance mixture for lamb with spinach recipe that are useful to cook such type of recipes are:
From webetutorial.com


LAMB WITH POTATOES AND SPINACH - 2 RECIPES | TASTYCRAZE.COM
Try 2 delicious lamb with potato recipes and spinach. Stuffed Half Lamb. Stuffed and basted leg of lamb.
From tastycraze.com


LAMB SHANKS WITH SPINACH - GOSHT SAAGWALA - THE SPRUCE EATS
2021-05-28 Put into a pot with half a cup of water and salt to taste and boil till wilted/ cooked. Grind the spinach into a paste in a food processor. Keep aside. When the lamb shanks are done marinating, heat 3 tablespoons of the cooking oil in a deep pot/ pan on medium heat. Add the marinated lamb shanks and fry them until brown.
From thespruceeats.com


ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA - THE CITY COOK
2012-06-25 Preheat the oven to 375° F. In the microwave or using a covered saucepan, cook the spinach until it's completely wilted. Transfer to a colander and drain, and when it's cool enough to handle, use your clean hands to squeeze out any excess moisture. Chop the spinach into 1-inch pieces and set aside. In a food processor, finely mince the garlic ...
From thecitycook.com


LAMB WITH SPINACH RECIPE | RECIPELAND
Lamb with Spinach recipe. Ready In: 1 hour 30 min Makes 6 servings, 573 calories per serving Ingredients: vegetable oil, black peppercorns, cloves, bay leaves, cardamom pods, onions, garlic cloves, ginger, lamb, cumin seeds, coriander seeds, …
From recipeland.com


AFGHANI LAMB WITH SPINACH - BIGOVEN.COM
Afghani Lamb with Spinach recipe: Try this Afghani Lamb with Spinach recipe, or contribute your own. Add your review, photo or comments for Afghani Lamb with Spinach. Afghan Main Dish Meat - Other
From bigoven.com


LAMB STEW WITH SPINACH AND CARROT | CARIBBEAN GREEN LIVING
2017-09-25 Cover and cook over medium to low heat for 30 minutes. In a separate pan, add oil and tomatoes. Cook tomatoes down until you have a reddish sauce and the pieces have almost melted. Add onion and ground cumin. Cook mixture for about 2 - 3 minutes while stirring on low heat. Pour mixture over meat, and add carrots.
From caribbeangreenliving.com


LAMB WITH SPINACH (SAAG-GOSHT) - BIGOVEN.COM
1) Fry the sliced onions in the oil in a flameproof casserole until lightly browned. Then add the ginger, garlic, salt and meat and cook, stirring all the time, for 2 to 3 minutes. 2) Add the water, bring to the boil and cook for 30 to 40 minutes or until meat is tender. 3) Stir in the spinach and continue to cook, covered for 10 minutes.
From bigoven.com


RECIPE: FRESH CAVATELLI & SPICY LAMB RAGù WITH SPINACH & OLIVES
Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt and pepper.Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper.Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until softened.
From blueapron.com


CHOPPED LAMB STEAK WITH GARLICKY SPINACH RECIPE - MARCIA KIESEL …
Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted …
From foodandwine.com


LAMB FILET MIGNON WITH SAUTEED SPINACH RECIPE - THE RELUCTANT …
2013-04-28 Instructions. Using a cast iron enamel cast iron roaster with a lid like Le Creuset or a Dutch oven, melt the butter in the olive oil. Salt and pepper the lamb fillets. Sauté them for 2 minutes on each side. Add the thyme, cover the pot and continue to cook for another 3-4 minutes. Take the meat and thyme out and reserve on a hot plate in a ...
From reluctantgourmet.com


BRAISED LAMB WITH SPINACH – RECIPES NETWORK
Ingredients. 1 (1 1/2-inch) piece peeled fresh gingerroot; 6 tablespoons vegetable oil; 3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
From recipenet.org


LAMB AND SPINACH CURRY | LAMB PALAK | SAAG GOSHT
Instructions. Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tablespoon 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 ...
From spicytamarind.com.au


LAMB WITH SPINACH | HARI GHOTRA
900g lamb leg, trimmed and cubed; Marinade. 6 cloves of garlic; 3-4cm ginger, roughly chopped; 2 tbsp coriander seeds, crushed; ½ tsp salt; Masala. 3 tbsp oil
From harighotra.co.uk


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