SPINACH LAMB CURRY (LAMB PALAK / SAAG GOSHT)
Lamb and spinach curry is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means meat of goat or lamb).
Provided by Shilpa
Categories Side Dish
Time 40m
Number Of Ingredients 17
Steps:
- Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tbsp 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 1 tbsp ghee. Add cumin seeds and let it splutter
- Add black cardamom, cloves, and bay leaves. Fry for a few seconds
- Add onions and fry until they are lightly golden
- Add ginger, garlic, green chilli, and fry for a further 1-2 minutes
- Add kasuri methi, amchur, red chilli powder, and salt. Mix well
- Add tomato and cook for a few minutes until they are soft
- Add garam masala and cook until the spices and tomatoes are done
- Add the spinach puree and mix well
- Let it simmer for 4-5 minutes
- In a separate pan, heat 1 tbsp ghee
- Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides
- Add little water and bring to boil. Cover and simmer until the lamb is cooked (approximately 15 minutes)
- Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil
- Simmer for 5-6 minutes or until the spinach is completely cooked
- Serve hot
Nutrition Facts : Calories 487 kcal, Carbohydrate 9 g, Protein 27 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 115 mg, Sodium 188 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
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)
This looks like a lot of ingredients, but was really easy to prepare. We took the meat off the bones to make eating easier, but they add good flavour to the dish. We cheated and used ground spices but they worked well. Cook time is a bit of a guess as it would depend on the age of your lamb! Prep time doesn't include marinating the lamb. We ate this with chapatis, rice and a raita.
Provided by JustJanS
Categories Curries
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.
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