Lamb with Spinach Recipe
 Lamb with Spinach, or Saag Goshth, is a
well-known recipe from the Punjab, and a great favorite. It is important
to use red (bell) peppers as they add such a distinctive flavor to the
dish. If you prefer, frozen spinach can also be used for the dish, but try
to find whole leaf spinach rather than the chopped kind. But allow the
frozen spinach to thaw, then drain well and there is no need to blanch it.
Serve this dish with plain boiled rice, Naan or Partha.
Ingredients: (Serves 4-6)
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1 teaspoon salt
1 teaspoon garam masala
6 tablespoons corn oil
2 medium onions, sliced
675 g/1.5 lb lean lamb, cut into 5 cm/2 in
cubes
600-900 ml/1-1.5 pints water
400 g/14 oz fresh spinach
1 large red (bell) pepper, seeded and
chopped
3 fresh green chilies, chopped
3 tablespoons chopped fresh coriander
(cilantro)
1 tablespoon lemon juice (optional)
Method:
1. Mix together the ginger, garlic, chili
powder, salt and garam masala in a bowl. Set to one side. Heat the oil in a medium saucepan. Add
the onions and fry for 10-12 minutes or until well browned.
2. Add the cubed lamb to the sizzling onions
and stir-fry for about 2 minutes. Tip in the spice mixture and stir
thoroughly until the meat pieces are well coated.
3. Pour in the water and bring to the boil.
As soon as it is boiling, cover the pan and lower the heat. Cook gently
for 25-35 minutes without letting the contents of the pan burn.
4. If there is still a lot of water in the
pan when the meat has become tender, remove the lid and boil briskly to evaporate any excess. Meanwhile, wash and chop the spinach
roughly before blanching it for about 1 minute in a pan of boiling water.
Drain well.
5. Add the spinach to the lamb as soon as
the water has evaporated. Fry over a medium heat for 7-10 minutes, using a
wooden spoon in a semi-circular motion, scraping the bottom of the pan as
you stir.
6. Add the red (bell) pepper, green chilies
and fresh coriander (cilantro) to the pan and stir over a medium heat for
2 minutes. Sprinkle on the lemon juice (if using) and serve immediately.
Happy Cooking,
Carol |
