LAMB WITH SPINACH AND GARLICKY TAHINI SAUCE
For the lamb:
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate.
- For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin.
- For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds.
- Serve the lamb noisettes with the spinach and the garlicky tahini on the side.
BRAISED LAMB WITH SPINACH
Steps:
- In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
- In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
- Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.
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.
SABZI (SPINACH AND LAMB STEW)
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
- Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
- In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
- Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
- Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.
SPINACH AND PEAR SALAD WITH LAMB
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.
- In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.
Nutrition Facts : Calories 431 g, Fat 31 g, Fiber 4 g, Protein 23 g
LAMB WITH SPINACH (DILLI KA SAAG GOSHT)
Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) recipe from Food.com.
Provided by Liara
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over a medium-high flame.
- When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
- Stir for a second.
- Now put in the onions, garlic and ginger.
- Stir and fry until the onions develop brown specks.
- Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
- Stir and fry for a minute.
- Add 1 tablespoon of the yogurt.
- Stir and fry for a minute.
- Keep doing this until all yogurt has been incorporated.
- The meat should also have a slightly browned look.
- Add the spinach and the remaining salt.
- Stir to mix.
- Keep stirring and cooking until the spinach wilts completely.
- Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
- Remove the lid and add the garam masala.
- Turn the heat to medium.
- Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
- Remove the whole spices and serve.
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
LAMB WITH SPINACH
Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.
Provided by PetsRus
Categories Spinach
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
- Add the onion and garlic and fry until the onion gets translucent.
- Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
- Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
- When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
- On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
- Transfer to a serving dish and sprinkle with the feta cheese.
Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2
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