Lamb with Spinach no2 (Palak Gosht) Recipe
🕒 Total Time: 1 hour 20 minutes
🥘 Recipe Category: Curries
🍽️ Servings: 4
Description:
This recipe may seem daunting with its list of ingredients, but fear not! It’s surprisingly easy to prepare. Removing the meat from the bones not only makes it easier to eat but also enhances the flavor of the dish. We’ve simplified the process by using ground spices, which work just as well. The cooking time may vary depending on the lamb’s age, so keep an eye on it. Enjoy this flavorful dish with chapatis, rice, and a refreshing raita on the side.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 700g | Lamb (removed from bones) |
| 5 cloves | Garlic |
| 2 | Green chilies |
| 1/2 tsp | Cumin powder (plus extra) |
| 1/2 tsp | Cinnamon |
| 3 pods | Cardamom powder |
| 1 | Clove |
| 2 | Onions |
| 1/2 tsp | Coriander powder |
| 1/4 tsp | Red chili powder |
| 225g | Tomatoes |
| 1 tbsp | Tomato paste |
| To taste | Salt |
| 1 bunch | Spinach |
| 1/4 tsp | Nutmeg |
| 1 knob | Butter |
| 3 tbsp | Yogurt |
| 1 tbsp | Oil |
| 1 1/4 cups | Water |
Instructions:
-
Prepare Lamb:
- Remove the lamb from the bones, setting the bones aside for later use.
-
Marinate Lamb:
- In a blender, puree the garlic, ginger, and green chilies.
- Whisk the yogurt and combine it with the puree along with 1/2 teaspoon of cumin.
- Add the lamb to this mixture, ensuring it’s well coated. Marinate for at least 1 hour, preferably longer.
-
Cook Aromatics:
- Heat oil in a cooking pot along with cinnamon, cardamom, and cloves.
- Once the oil is hot, add the onions and fry them over low to moderate heat for about 15 minutes until golden brown.
-
Add Spices:
- Stir in the coriander powder and sauté for 2 minutes, continuously stirring to prevent burning.
- Quickly add the extra cumin and red chili powder, then immediately add a splash of water. Cook for another minute or two.
-
Cook Lamb:
- Add the marinated lamb, along with any remaining marinade and the reserved bones, to the pot. Stir well and cook over moderate heat for 10 minutes until the yogurt is absorbed.
- Sauté the lamb for an additional 3 minutes, then add the chopped tomatoes and tomato paste. Cook for another couple of minutes.
-
Simmer:
- Pour in 1 1/4 cups of water and season with salt. Reduce the heat to low, cover with a lid, and allow the curry to simmer gently.
-
Add Spinach:
- When the lamb is nearly cooked through, add the spinach to the pot. Mix well and adjust seasoning if necessary.
- Cook uncovered for 5 minutes, allowing the flavors to meld together.
-
Finish and Serve:
- Remove the bones from the curry before serving.
- Sprinkle the dish with nutmeg for an extra aromatic touch.
- For added richness, top with a knob of butter if desired.
This Lamb with Spinach curry (Palak Gosht) is a delightful blend of tender meat, aromatic spices, and nutritious greens, perfect for a satisfying meal any day of the week! Enjoy with your favorite accompaniments and relish the flavors of Indian cuisine.
