Has anyone got a recipie for Lamb / Chicken Saag ?

Answer 1

Saag wala Gosht (Mutton Saag)

Ingredients
Pre-cook Lamb
1. Lamb (cubed): 2 Pounds
2. Minced garlic: 1 Tablespoon
3. Water: 1-1/2 Cup

Pre-cook Saag
1. Chopped Mustard Greens: 1-1/2 Pound
2. Ghee: 1/4 Cup
3. Finely Chopped Onions: 1 cup
4. Chopped Fresh Ginger: 1 Inch
5. Minced Garlic: 1 Tablespoon
6. Coriander powder: 1 Tablespoon
7. Cumin Powder: 1 Tablespoon
8. Clove powder: 1/4 teaspoon
9. Cinnamon powder: 1/2 teaspoon
10. Cardamom powder: 1 teaspoon
11. Fenugreek seed powder: 1/2 teaspoon
12. Corn meal (Corn flour): 1 Tablespoon

Assembly
1. Salt: 1 teaspoon
2. Lal Mirch powder (Cayenne): 1 teaspoon
3. Heavy Whipping cream: 1/2 Cup
4. Fresh chopped Cilantro: 1/4 cup



Method
Step 1: Precook Lamb . Lamb is cut about 1" cubes. Wash lamb. In a heavy pot add water and garlic. Cover lamb with water just so it barely covers the lamb. Bring it to a boil. Turn down heat and let it simmer Covered (Lid On) till tender. It will take about 45 minutes of simmering. After the lamb is done, shut off the heat and let it stand another 20 minutes.

Step 2: Pre cook Saag . In a separate put mustard green and just enough water to cover the greens. Bring it to a boil. Remove Greens and blend them to a puree.

Step 3: In yet another pot heat Ghee. Add finely chopped onions, sauté till clear turning brown. Add ingredients 4 through 11. Sautee to a nice aroma about three minutes. Don't let the spices burn. Stir in corn meal. Add pureed greens.

Step 4: Assembly . Add pre-cooked lamb. Salt, pepper to taste and cream. Bring the entire dish to a boil. Turn down heat. Let simmer for five minutes. Garnish with Cilantro.


Chicken Saagwala

INGREDIENTS:

1 kg skinless chicken pieces (legs or breasts preferable)
3 large bunches spinach
3 tbsps vegetable/ canola/sunflower cooking oil
5 peppercorns
4 cloves
4 pods cardamom
2 large onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
2 medium tomatoes chopped fine
Salt to taste
A dollop of butter

PREPARATION:

Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
Grind the spinach into a paste in a food processor. Keep aside.
Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned.
Remove and keep aside.
Again heat the same oil, then add the whole spices.
As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.
Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala.
Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).



Happy Cooking! :)

Answer 2

3 lbs chicken pieces, skinned and cubed
5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water


Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste) in blender and set aside.
Heat the remaining oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken and milk to the pan.
Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice.

Answer 3

that's straight forward and elementary yet very tasty. Grill fowl – serves 4 factors 4 Tbsp soy sauce 4 tbsp sunflower oil 2 tbsp lemon juice * floor black pepper 4 fowl fillets 50g butter 2 cloves garlic, chopped a million tbsp clean parsley, finely chopped juice of 0.5 a lemon ** technique a million. make diagonal pass cuts interior the fowl breasts on the two aspects. Marinade for 10 minutes interior the soy sauce, sunflower oil, 2 tbsp lemon juice and black pepper. 2. Preheat the grill (broiler) and prepare dinner the fowl, commonly basting with the marinade. Grill (broil) for greater or less 8 minutes on the two area. 3. meanwhile, warmth the butter, garlic and the juice of 0.5 a lemon. prepare dinner gently for a million minute and upload the parsley. Pour over the grilled fowl purely in the previous serving. Serve with boiled rice. * non-compulsory, upload the zest of a lemon to the marinade. instead to the lemon juice, replace balsamic vinegar. ** instead to the lemon juice, replace balsamic vinegar. attempt applying lime juice somewhat than the lemon juice if applying.

Answer 4

Basically take any balti/bhuna type recipe and add lots of fresh spinach a couple of minutes before the end.

Answer 5

yes Lamb or Chicken and throw in some spinach! done!

Answer 6

http://www.indianfoodforever.com/non-veg/chicken/saag-chicken.html

Answer 7

I love lamb.... this is the way that I season it and it comes out DIVINE... I season it with salt/pepper, dijon mustard, garlic and fresh rosemary.... i either pan fry it or in the oven. it comes out really good.