Moghlai Lamb with Spinach - SpiceYourCooking.com

Clarkson Potter, 2003

This classic Moghul lamb with spinach dish is called paalag gosht Saag” could suggest any green, whereas “ paalag” is really particularly spinach.– Madhur Jaffrey

LC Genuine Sides Note

So Madhur Jaffrey suggests Indian breads on the side of her Moghul lamb, indicating a sort of flatbread such as naan or roti

Quick Glance
Quick Glance
30 M
1 H, 45 M
Serves 4

Ingredients

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1 1/4 pounds boneless lamb shoulder, cut into 1-inch (25- mm) cubes.
4 teaspoons peeled and finely grated ginger.
7 garlic cloves, crushed to a pulp.
2 tablespoons ground coriander.
5 tablespoons corn or peanut oil.
1 cup onion, sliced into very great half-rings.
1/2 teaspoon ground turmeric.
3/4 to 1 1/2 teaspoons cayenne pepper.
1 teaspoon salt.
4 tablespoons plain yogurt.
1 pound fresh spinach, cleaned and cut into great ribbons (see head note).

Instructions

Put the lamb in a bowl, include the ginger, garlic, and coriander, mix well, and reserved for 30 minutes.

Put the oil into a wide, nonstick, lidded pan and set over medium heat.

Reduce the heat to medium, and put in all the meat, together with its marinade. Add the turmeric, cayenne pepper, and salt, and stir for 1 minute. Cover and prepare for 10 minutes, removing the cover periodically to stir the contents.

Remove the lid and add 1 tablespoon of the yogurt. Cook, stirring, until the yogurt is absorbed. Add the remaining 3 tablespoons of the yogurt in this method, 1 tablespoon at a time. Then stir in the spinach.

Chop the fried onions and include these. Continue to stir up until the spinach has wilted. Cover the pan and cook over extremely low heat for 50 minutes, or till the meat is tender, lifting the cover to stir now and then. If the liquid appears to have dried up totally, include a few tablespoons of water at a time and cover again. The spinach needs to cling to the meat. Serve the Moghlai lamb simultaneously.

If you make this dish, snap a picture and hashtag it #LeitesCulinaria