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Posts Tagged ‘Spinach’

Lamb and Spinach Karahi

 

  • 4 tbsp Oil or Ghee
  • 3 tablespoons Fresh Coriander (chopped)
  • 4-6 Garlic Cloves
  • 1 tbsp Tumeric
  • 1 tbsp Chili Powder
  • 200g Bag of Spinach
  • 1 tablespoon Ground Cumin
  • 4 medium sized Green Chillies (stalks removed)
  • 1 tablespoon Paprika
  • 1 tsp Garam Masala
  • 4 medium Onions Chopped
  • 1 Can Chopped Tomatoes
  • 50g Fresh Ginger, peeled and chopped
  • ½ tablespoon Salt
  • 800g Boneless leg or shoulder of Lamb (1½ in) cubes
  • 1 tablespoon Ground Coriander
  • 120ml water

Method:

  • Heat the Oil in a large pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
  • Put the tomatoes, water, ginger and garlic into a blender and whizz until a paste. Remove the fried onions & add them to the paste and whizz again until smooth.
  • Return the paste to the oil in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 45 minutes or until the lamb is tender, adding a little water now and then if the sauce starts to stick.
  • Meanwhile, put ½ of the spinach leaves into a large dry pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
  • When the lamb is cooked, stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes then add as the green chili puree. Simmer for 2 minutes more.
  • Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table. Serve with Pilau riceEnjoy!

Serves 4

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Saag Aloo

Saag Aloo, a favourite in the curry house & now even better with this new & improved recipe.

  • 160g Bag of baby Spinach
  • 2 Green finger Chillies, left whole
  • ½ Large Red Onion, sliced
  • 1 tbsp oil
  • 2 Garlic cloves, crushed
  • 1″ Piece of fresh Ginger, grated
  • ½ tsp Chilli powder
  • 1 large baking Potato
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Turmeric
  • ½ tsp Bengali 5 spice (Optional)
  • ½ tsp Salt
  • A Splash of Lemon juice
  • Fresh coriander

 

Method:

  • Peel the Potato, halve it & part boil for 10-12 mins. Allow to cool then cut into 1½” chunks. Put to one side.
  • Heat the oil in a pan and add the mustard seeds, cumin seeds, Bengali 5 spice, red onion, garlic and ginger and fry for 3-4 minutes until the onion has softened slightly.
  • Now add in the chilli powder, green chillies, turmeric, salt & stir. Now add the potato and brown a little on all sides, then add half of the spinach and stir until wilted slightly then add remaining spinach.
  • Add the lemon juice & cover the pan and simmer for a couple of minutes on low heat until the potatoes become tender and the spinach has wilted. Garnish with a few sprigs of coriander. Serve hot as an accompliment to a curry or as a main course with rice or Naan bread. Enjoy!

Serves 4

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  • 2tbsp vegetable oil
  • 1 large onion, chopped
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 2tsp Garam Masala
  • Pinch of Cinnamon
  • 6 Cloves
  • 1 x Bay leaf
  • ½tsp turmeric
  • pinch of cayenne pepper
  • 2 garlic cloves, crushed
  • 1tbsp freshly grated root ginger
  • 750g chicken (cubed)
  • 1 x tin chopped tomatoes
  • ½tsp salt
  • 2tsp soft brown sugar
  • 1tbsp fresh lime juice
  • 1 x Small can Chick Peas
  • 400g Spinach leaves, chopped
  • large handful fresh coriander, chopped

Method:

  • Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 minutes until the onion is soft.
  • Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
  • Stir in the tomatoes and salt and bring to simmering point. Add a little water if dry, Reduce the heat to low, cover the pan and simmer gently for 15 minutes.
  • Add the brown sugar, lime juice, Chick Peas and baby spinach and stir until the spinach has just wilted.
  • Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice. Enjoy!

Serves 4

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