LAMB AND SPINACH CURRY
Make and share this Lamb and Spinach Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
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.
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 SAAG
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
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
LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH
Try this flavourful lamb curry with creamy mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
- Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.
Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium
More about "lamb and spinach curry recipes"
MADHUR JAFFREY'S LAMB WITH SPINACH - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine IndianCategory Dinner, Main CourseServings 6
MASROOR AHMED’S PAALAG GOSHT – MUGHLAI LAMB WITH …
From theguardian.com
SAAG GOSHT (LAMB & SPINACH CURRY) - A RECIPE FROM COOK …
From cookeatworld.com
LAMB AND SPINACH CURRY | LAMB SAAG - SEARCHING FOR SPICE
From searchingforspice.com
CREAMY LAMB, SPINACH AND CASHEW CURRY | OLIVEMAGAZINE
From olivemagazine.com
THE HAIRY BIKERS' LAMB AND SPINACH CURRY (SAAG GOSHT)
From saga.co.uk
LAMB, POTATO AND SPINACH CURRY RECIPE | AUSTRALIAN …
From australianlamb.com.au
LAMB AND SPINACH CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Cuisine IndianTotal Time 1 hr 30 minsCategory DinnerCalories 448 per serving
LAMB CURRY RECIPE - BBC FOOD
From bbc.co.uk
HEALTHY RAMADAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
11 LAMB CURRY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
LAMB, KūMARA AND SPINACH COCONUT CURRY | NEW WORLD
From newworld.co.nz
LAMB CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GIADA JUST ANNOUNCED HER EASTER MENU, AND IT INCLUDES A QUICK, 5 ...
From eatingwell.com
LAMB AND SPINACH CURRY | LAMB RECIPES | TESCO REAL FOOD
From realfood.tesco.com
LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
SAAG GOSHT (LAMB AND SPINACH CURRY) WITH CHAPATIS RECIPE
From bbc.co.uk
LAMB CURRY RECIPES - BBC FOOD
From bbc.co.uk
LAMB AND SPINACH CURRY - TASTE.COM.AU
From taste.com.au
SPINACH AND GOAT’S CHEESE FATAYER | TESCO REAL FOOD
From realfood.tesco.com
MEERA SODHA’S RECIPE FOR GOSHT ANNA PALAK NU SHAAK – SLOW …
From theguardian.com
#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #vegetables #asian #dinner-party #stove-top #spicy #meat #greens #spinach #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less
You'll also love