PUNJABI LAMB IN SPINACH AND TOMATOES
A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus).
Provided by Barry C
Categories Lamb/Sheep
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Blend or process garlic, chillies, ginger, cumin and oil until smooth.
- Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
- Best if left overnight.
- Heat ghee in a large pan, cook onions, stirring, until browned lightly.
- Add bay leaves and spices, cook, stirring, until fragrant.
- Add lamb, cook stirring, until lamb is just browned.
- Boil, steam or microwave spinach until just wilted, drain.
- Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
- Simmer, covere, for 1 1/4 hours.
- Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.
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.
SARSON KA SAAG (PUNJABI STYLE SPINACH)
This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.
Provided by Member 610488
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the greens, green chillies and salt and boil in 1 cup of water until cooked (10-15 minutes). Using a blender or food processor, puree the mix to make a course paste.
- In another pan, heat the ghee on a medium heat. When hot, add the grated onion and saute until translucent. Add the rest of the other ingredients and saute until oil separates from the onion-spice mix.
- Add the greens mix to this pan and stir till blended. Simmer for 30 minutes on low heat.
Nutrition Facts : Calories 181.7, Fat 10.4, SaturatedFat 6.1, Cholesterol 24.6, Sodium 123, Carbohydrate 19.7, Fiber 7.3, Sugar 5.4, Protein 7.5
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