Kashmir Lamb With Spinach Recipes

KASHMIR LAMB WITH SPINACH

Steps:

• Heat the oil in a pan and over medium heat brown the lamb in batches.
• Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
• Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
• Return the lamb and any juices to the pan.
• Add the stock and bay leaves.
• Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
• Add the cream, stir, cover and cook a further 20 minutes.
• Add the spinach and cook until the spinach has softened.

LAMB WITH SPINACH (DILLI KA SAAG GOSHT)

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.

LAMB WITH SPINACH NO2 (PALAK GOSHT)

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.

KASHMIRI LAMB

Steps:

• Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
• Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
• Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
• Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
• Mix in yogurt, saffron, and blanched almonds until well combined.
• Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
• Garnish the curry with chopped cilantro before serving.