- 4tbsp vegetable oil
- 8 whole black pepper corns
- 3 whole cloves
- 1 bay leaf
- 3 cardamom pods
- 1 medium onion, finely chopped
- 2.5cm ginger, finely chopped
- 3 cloves of garlic, finely chopped
- 450g/1lb diced lamb (you can use beef if you prefer)
- 1tsp cumin seeds, grounded
- 1tsp coriander seeds, grounded
- ½tsp cayenne pepper
- 1tsp salt
- 4 tbsp plain yoghurt, well beaten
- 450g spinach, washed and chopped, you can use frozen but must be thawed out first
- ½tsp garam masala
- (serves 4)
Tuesday, 15 May 2012
Lamb with Spinach Curry (Dilli ka saag gosht)
In my previous post I made a tarka dhal as a side dish with a curry I was making and for the main dish I made lamb with spinach. This is a full on flavoured main dish, with wonderful hints of herbs and spices and because it's cooked for a minimum of 90 minutes the meat is juicy and tender. It is best to make the day before to give the herbs and spices as much time as possible to enhance the flavour of the dish, but fine to make on the day. But it should be cooked for a minimum of 90 minutes, but it's well worth the wait.
This recipe is based on Madhur Jaffrey's Indian Cooker, which was first published in 1982, which I purchased in 1992. The book looks dated but there are some great recipes in there. When I purchased the book it had sold over 500,000 copies and thanks to the internet can still be bought. Although Madhur has written many other books which might be a better option.
One good tip I learnt from the book was how to stop the yoghurt from splitting. Beat the yoghurt before using and then add to the mixture a small spoonful at a time and ensuring it's completely mixed in before using again.
Put the oil into a pan and bring to a medium heat. Add the peppercorns, cloves, bay leaves and cardamom pods and stir together for a few seconds.
Add the onion, ginger and garlic, stir and fry until the onions begin to brown.
Add the meat, ground cumin and coriander and cayenne pepper and cook for a few minutes stirring occasionally.
Using a small spoon take some yoghurt and add it to the curry and stir it completely into the mixture. Repeat this until you have added all the yoghurt.
Once the lamb as a brown look add the spinach a handful at a time and stir until the leaves have wilted and then repeat again until all the spinach has been used.
Cover the pan and turn down the heat and cook for a minimum of 90 minutes, stirring occasionally.
Remove the lid for the last 15 minutes and add the garam masala and cook until nearly all the liquid has disappeared and you are left with a tasty thick green sauce.