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 SAAG
Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)
Provided by Sarah
Categories Curries
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Remove seeds and white membrane from the chilli and chop finely.
- Set aside with garlic and ginger.
- Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
- In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
- Cook for 1 minute or until seeds start to pop.
- Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
- Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
- Cook for 1 minute, then add lamb and stock.
- Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
- Stirring occasionally.
- Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
- Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.
INDIAN SAAG
Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.
Provided by VALONE
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g
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 IN PUREED SPINACH (SAAG GOSHT)
A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!
Provided by Baz231
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove fat and cut meat into cubes.
- Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
- At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
- Add tomatoes after 5 minutes.
- Add the browned meat, add Spices 2 and the spinach.
- Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
- Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
- Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
- Serve with Pullao/Basmati Rice.
Nutrition Facts : Calories 603.7, Fat 36, SaturatedFat 14.7, Cholesterol 183.6, Sodium 245.9, Carbohydrate 15.6, Fiber 6.4, Sugar 6, Protein 55.5
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