Moghlai Lamb with Spinach

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Preparation Time: 45 minutes
Cooking time: 80 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
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Ingredients:

Metric Imperial

560 gm(s) boneless lamb shoulder, cut into 1-inch cubes

4 tsp(s) ginger, peeled & finely grated

7 cloves garlic, peeled & crushed to a pulp

2 tbsp(s) ground coriander

5 tbsp(s) corn or peanut oil

140 gm(s) onions, peeled & sliced into very fine half-rings

0.5 tsp(s) ground turmeric

0.75-1.5 tsp(s) cayenne pepper

1 tsp(s) salt

4 tbsp(s) natural yoghurt

450 gm(s) fresh spinach, washed & cut into fine ribbons

An Indian recipe from Madhur Jaffrey's "Ultimate Curry Bible".

Posted by: Sarah Scott on 26 June 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Put the meat in a bowl, add the ginger, garlic and coriander, mix well and set aside for 30 minutes.

Pour the oil into a wide, non-stick lidded pan and set over a medium heat. When hot, stir in the onions and fry them, turning the heat down as needed, until they are golden and crisp. Remove the onions with a slotted spoon and spread them out on kitchen paper, leaving as much of the oil behind as possible. Reduce the heat to medium, and put in all the meat, together with its marinade. Add the turmeric, cayenne and salt, and stir for a minute. Cover and cook for 10 minutes, removing the lid occasionally to stir the contents. Remove the lid and add 1 tbsp of the yoghurt. Stir and cook until the yoghurt is absorbed. Add the remainder of the yoghurt in this way, a tbsp at a time. Then stir in the spinach. Chop the fried onions and add these as well. Continue to stir until the spinach has wilted. Then cover the pan and cook on a very low heat for about 50 minutes or until the meat is tender, lifting the lid to stir now and then. If the liquid seems to have dried up completely, add a few tbsp of water at a time and cover again. The spinach should cling to the meat.

This is the classic Moghul recipe for lamb with spinach. The only new ingredient that has been added over the centuries is probably cayenne pepper. The dish is also known as Paalag Gosht or Saag Gosht. 'Saag' could mean any green, whereas 'paalag' is very specifically spinach.

The spinach needs to be cut fairly small. To do this, hold a handful at a time in a tight wad and slice, crossways, into fine strips.

Serve with Indian breads, or with rice, and a yoghurt dish.