How To make Lamb with Spinach
8 tb Vegetable oil
1/4 ts Black peppercorns
6 Whole cloves
2 Bay leaves
6 Cardamom pods
2 Medium onions finely chopped
6 Garlic cloves chopped
1 Inch cube of ginger chopped
2 lb Cubed lamb
2 ts Ground cumin seeds
1 ts Coriander seeds
1/4 ts Cayenne pepper
2 ts Salt
5 tb Plain yogurt well beaten
2 lb Fresh spinach chopped
1/4 ts Garam masala
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.
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Mutton Saagwala (Lamb and Spinach)
A tasty recipe of Mutton/Lamb with spinach
Lamb with Spinach Curry
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Tender lamb delicately spiced with coriander seeds in a creamy yoghurt sauce cooked with fresh spinach.
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Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last thing you want is for this to split the sauce. Make sure you use full-fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Ingredients
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
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
Method
Put the coriander seeds into the pestle and mortar and crush.
Add the ginger, garlic and salt then crush everything to a paste.
In a bowl add the paste to the meat and leave for 20-30 minutes.
Heat oil and add the onions and begin to cook until golden brown. Remove one-third and set on kitchen roll for later.
To the remaining onions add the marinated meat and stir in the turmeric, salt, chopped chilli and chilli. Turn the heat up and fry for 2-3 minutes.
Reduce the heat to the lowest setting and place the lid on the pan and cook for 15 minutes stirring occasionally.
Into the meat stir in one tablespoon of the yoghurt until it has all been absorbed then repeat with the remaining yoghurt one spoonful at a time.
Add the spinach (retaining a little for the garnish) and stir, cover the pan and leave to cook for 40 minutes. Stir occasionally and cook until the lamb is delicious and tender. The sauce should be thick and creamy with the spinach entwined and clinging to the meat.
Chop up the browned onions and a little fresh spinach to sprinkle on top and serve.
Spinach With Lamb In Instant Pot/Palak Gosht Recipe|Multani mom in uk
A delicious and healthy combination of spinach(palak) with meat(gosht).This curry is very popular in Pakistan.
It contains high amounts of folic acid and calcium.
Ingredients;
salt,red chilli powder,coriander powder 1tsp each
turmeric powder 1/2 tsp
1/2 tsp cumin seeds, 4 whole black pepper, 2 cloves,small cinnamon stick
Lamb 12 kg,1 onion,1 tomato, Baby spinach washed and chopped
#spinachmeat #palakgosht #instantpot #instantpotspiniach #easyrecipie #multanimominuk