#Lamb Saagwala

LAMB SAAGWALA✨ first time making this curry at home and it didn’t disappoint. Lamb and spinach are just a match made in curry heaven Ingredients: - Lamb neck (use whatever cut you like) - onions - oil - ginger and garlic paste - Aromatics to fry off ( 1tsp coriander and cumin seeds, 2 bay leaf’s, cassia bark or cinnamon stick) - 1tsp turmeric - 1tsp chilli powder - 1tsp paprika - 1tsp fenugreek - 1 tbsp curry powder - 1 tbsp garam masala - aromat @knorruki - maggi seasoning @maggi_uk - 1 tsp sugar - 1 tbsp lemon juice - 400 ml beef stock - salt and pepper - tinned tomatoes - tinned spinach (can use fresh or frozen) #lambsaag #lambcurry #whatsfortealiv #manchesterfoodie #dinnerideas

Lamb Saag Ingredients 6 lamb shanks 80g ghee salt, to season 2 black cardamon 1 cinnamon stick 4 red onions 6 cloves garlic, grated 1 thumb-size piece fresh ginger, grated 4 tomatoes 1 tbsp Kashmiri chilli 1 tsp turmeric 1 tbsp ground coriander 1 tbsp ground cumin ¼ tsp freshly grated nutmeg 3 Thai green chillies 600g baby spinach coriander leaves, plain yoghurt and naan bread to serve Method Step 1: Cook the lamb and base Season the lamb on all sides with salt. Heat half the ghee in a heavy based saucepan or Dutch oven over high heat. Cook the lamb in batches, turning, until browned on all sides. Set aside. Thinly slice the red onions and finely grate the garlic and ginger. Roughly chop the tomatoes. Reduce the heat to medium-high and add the remaining ghee to the pan. Stir in the cardamom and cinnamon and cook for 1 minute to bloom. Add the onions and season with salt. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the tomatoes and cook for a further 2 minutes to soften. Add the Kashmiri, turmeric, coriander, cumin and nutmeg and stir to combine. Break off the chilli stalks and then break each in half and add to the pan. Stir to combine. Return the lamb to the pan and add just enough water to cover the lamb. Bring to a simmer then cover with a tight fitting lid. Reduce the heat to low and cook for 4 hours, until fall apart tender (start checking the lamb at 3 hours). Step 2: Prep the spinach Bring a large saucepan of water to the boil over high heat. Blanch the spinach for 30 seconds, until just wilted, then drain and refresh in cold water. Drain the spinach well and transfer to a blender. Blend until smooth, then refrigerate until the lamb is ready. Step 3: Finish and serve When the lamb is cooked, pull the bones from the meat and discard. Break the meat up into smaller chunks using tongs. Stir the spinach mixture through the lamb and cook for 1 minute, until heated through. Spoon the lamb into serving bowls and drizzle with some yoghurt. Garnish with coriander leaves and serve with naan or rice on the side. #curry #cooking #India #recipe

MY FAVOURITE RECIPE YEAR ON YEAR OF 2025 DO YOU AGREE? Would love to hear your thoughts xx and thank you so much ❤️ FOOD UNITES US ALL? ⬇️RECIPE⬇️ Serve with cous cous or rice, wraps and salad or #banging potatoes Please share if you love this ❤️ 2kg Leg of Lamb bone in MAKE THE PASTE for the lamb Tablespoon Lemon pepper Tablespoon cumin powder Tablespoon garlic purée  1 teaspoon salt 1 teaspoon black pepper 4 tablespoons of Harissa Paste @ottolenghi pomegranate, rose and preserved lemon harissa or whatever you have Massage the paste into the lamb and let it just sit covered in the fridge overnight. ADD THE LAMB AND SIT IT ON THE ONIONS with 500ml Chicken stock - always look for consommé/bone broth but a stock cube in water is great 2 Sliced onions  Big squirt of honey to glaze And lots of chopped coriander or parsley Roast at 150°C for 5 hours until the meat is tender and pull apart. Baste the lamb with the juices to keep it moist for the last couple of hours.   Once falling off the bone, remove the foil and drizzle with a little honey. Place the lamb back into the oven uncovered, turn the heat to up to 200°c and roast for a further 20 minutes, but watch it as honey can burn.🔥 ONCE COOKED COVER AND LET IT REST FOR 30 mins  #question #lamb #roast #mands #main #neverforget #easycooking #what #simplecomecookimg #budget #meat #main #easyrecipes #delicous #slowcookermeals #viralvideos #mandsfood #tasty #foodhacks #foodhack #lovefood #hungrywomancooks #pullapart #alernative #sharing #ramadhan Do you agree food unites us?

When it comes to celebrations or the family just enjoying dinner together, this is the recipe you want to save! Perfect for autumn/winter to bring everyone together. Place your leg of lamb onto a large roasting tray. For the marinade, add 2 tablespoons of za’atar, 2 tablespoons of ras el hanout, 4 tablespoons of olive oil, and 2 tablespoons of ginger paste, then season generously with salt. Mix everything together directly in the tray to create a paste, then rub it all over the lamb until it’s fully coated — make a little more marinade if needed to cover it completely. Slice up a few onions and spread them out to make a bed for the lamb to rest on. Pour in just 1 centimetre of cold water around the base of the tray. Cover tightly — first with parchment paper, then foil — and seal it well. Roast at 140°C for about 2½ hours. Half an hour in, carefully lift one corner to peek inside — just to make sure there’s still some water in the tray (watch out for steam!). You don’t want it to dry out until the lamb is tender and falling apart. While the lamb cooks, prepare the chickpea rice. In a large pan, soften 2 finely chopped onions in a drizzle of oil, then add 1 teaspoon of garlic paste. Once fragrant, add 2 tins of chickpeas and cook for a few minutes. Stir in 3 tablespoons of mandi spice mix — mine’s a blend I brought back from abroad, and there’s a recipe for it on my page if you want to make your own. Let the spices bloom for a few minutes before adding 3 cups of rice. Stir well to coat the grains in all that flavour, then pour in 6 cups of hot vegetable stock. Bring it to a boil, then lower the heat, cover, and let it steam until fluffy. When your lamb is nearly done, melt together a little butter and black garlic, and use it to baste the top for a touch of luxury. Return it to the oven, uncovered, for another 10 minutes to glaze beautifully. Just before serving brush a little honey for a sweetened crust. Serve the lamb over the fragrant chickpea rice, then finish with a scattering of pomegranate seeds and fresh coriander. #alinahomecook #foodstagram #foodblogger #contentcreator #reelsinstagram #reels #recipe #food #lambrecipe #foryou #discover

This Fathers Day, treat Dad to a meal he’ll love! Give him the gift of our delicious Lamb Raan. A sharing feast available this Sunday. #indianfood #lamb #father #fathersday

Sticky, spiced leg-of-lamb. With caramelised onions & oranges. Completely fall of the bone ✨Such a beautiful, easy recipe - perfect for Easter. Type ‘RECIPE’ below if you’d like me to send it to you ✨ #legoflamb #lambrecipes #slowcookedlamb #falloffthebone #easterrecipes

This isn’t the authentic real deal… But it’s supposed to be convenient enough to make at home. Spicy Cumin Lamb Marinade - Lamb (thinly sliced), soy sauce, Shaoxing wine, salt, corn flour Stir fry - 1. Oil, ginger, garlic, onions, dry chili 2. Add marinated lamb (10 mins low heat, 10 mins max heat) 3. Cumin powder, coriander leaf stems, spring onion whites, Sichuan pepper corns Garnish - Red chili, coriander leaves, spring onions, sesame seeds Next round I’ll need to get the lamb sliced even more thinly, and will add more crushed Sichuan peppercorns… I think it could be slightlyyyy spicier.

Lamb Vindaloo Recipe https://www.indianhealthyrecipes.com/lamb-vindaloo/ This hearty Lamb Vindaloo is the ultimate Classic comfort food! It is packed with amazing flavors and perfect for a cold day. Lamb Vindaloo is an Indian dish of tender chunks of lamb in a delicious tangy & spicy thick sauce. #lambvindaloo #goatvindaloo #vindaloo #lambrecipes #goatrecipes #swasthisrecipes

How to make Lamb Rogan Josh - Cook along! onions, ginger, garlic, lamb, turmeric, chilli garam masala cumin powder, tomatoes, tomato purée, paprika powder, mace and cloves if you have them but not necessary. Any whole spices you have knocking around are a good addition. Salt and the good long simmer. Perfect in a slow cooker or in the oven. Please Repost and and share the curry love! #curry #indianfood #lambcurry #foodblogger Shirt - @nrbyclothing

Indulge in this delicious restaurant style Lamb Karahi. Tender lamb with the aromatic spices. Use this recipe to bring out the chef in you 😊 Ingredients • 5 tablespoons oil • 1kg lamb-Cut into curry size pieces. Washed and drained. • 1 red onion, peeled and sliced • 4 cloves garlic, peeled and grated • 2 cm piece of ginger, peeled and grated • 1 teaspoon salt (adjust to taste) • 2 vine tomatoes, peeled and chopped • 1 tablespoon cumin powder • 1 tablespoon Kashmiri chilli powder • 1 teaspoon turmeric powder • 1 teaspoon black pepper • 1 teaspoon chilli flakes • 3 green bullet chilies-chopped • 3 tablespoons Greek-style yogurt • For Garnish: • Handful of fresh coriander, chopped • 2 green chillies, sliced lengthwise • 2 green bullet chillies, quartered lengthwise Method: Heat oil in a non-stick karahi (a thick, deep pan similar to a wok). Add lamb to the hot oil, keeping the heat high. Stir constantly until the meat is browned (about 5 mins). Remove the meat, leaving the oil and juices in the pan. Lower the heat and add onions with the salt. Sauté until softened, then add ginger and garlic. Cook for another 2 mins. Return the browned lamb to the pan, along with tomatoes, dry spices, and 3 chopped bullet chillies. Keep the heat high, stirring continuously for 10 mins. Pour in the yogurt and mix well. Cover the pan and cook on low heat for about an hour, stirring every few minutes, until the meat is tender. Add the garnish ingredient and serve hot with fresh rice or roti #LambKarahi #DesiFlavors #SpicyDelight #FoodLovers #InstaFood #homemadedeliciousness #KarahiRecipe #PakistaniCuisine# Foodie #DesiFood #HomeCooking #FoodPorn #InstaFood #CookingAtHome #Delicious #FoodLovers #Yummy #SpicyFood #TraditionalFood #Foodstagram #hasinas_homemade

Let’s make iftar 🌙 I made this Yemeni lamb mandi for the first time last Ramadan and it completely stayed with me. A whole leg of lamb, deeply infused with ghee, garlic and saffron, slow roasted until it fell apart. The rice cooked underneath in all those rich juices, fluffy, fragrant, exactly how basmati should be. Turkish lentil soup, caramelised onions (because we run a no-waste kitchen here), crisp fattoush, homemade samosas from the freezer, dates filled with nuts and chocolate, and finally… cheesy kunafa made with mozzarella and my own clarified butter. Halfway through dessert, my husband requested the Egyptian creamy version so I suppose that’s coming next. The leg of lamb was kindly gifted by @hillfarmfinest and it was the best I’ve ever had. I’ll be sharing the full lamb mandi recipe, exact rice ratio, and kunafa details on my Substack this week. Comment “recipe” and I’ll send you the link to subscribe. #ramadanrecipes #lambmandi #fromscratchcooking

One of my favourite recipes I have developed for my cookbook is this crispy chilli cumin lamb. It’s spicy and savoury and perfect for when you’re craving a takeaway. There is a whole host of spicy recipes in the spicy chapter in my book so go take a peek and see if you fancy it Get my cookbook Craveable now! link in bio for all buying options x