Palak Gosht

AuthorFood For RoyaltyCategoryDifficultyBeginner

Tender lamb in a spinach gravy from Punjab. Can be made with chicken as well.

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 kg lamb pieces
MARINADE
 12 tsp ground cumin
 2 tsp crushed ginger
 1 tsp crushed garlic
 13 tsp green chilli paste
 1 cup thick yoghurt
 1 tsp salt
Combine above ingredients, add meat and set aside for 20 minutes.
 12 bunch spinach
 13 cups boiling water
 14 cups oil
 1 large onion, finely chopped
 3 bay leaves
 3 cloves
 2 whole cardamoms – cracked
 1 tsp cumin, crushed
 1 tsp ground coriander
 2 tbsp tomato puree
 2 medium tomatoes – chopped
 1 blob of butter
 pinch of nutmeg
TIP:
 Always Use Fresh Spinach
SERVING SUGGESTION
 Serve with paratha, a potato side dish and a kachoomar
1

Clean and chop the spinach. Blanch for 1 minute in 1 cup boiling water, drain, cool, liquidise and set aside.

2

Heat oil on low. Add onions, bay leaves, cloves, cardamoms and braise until onions have softened.

3

Add cumin, coriander and braise well. Add 1⁄4 cup water and continue to braise.

4

Add marinated meat and cook until yoghurt has been reduced.

5

Add puree and tomatoes, cook for 10 minutes.

6

Add remaining water and cook until lamb becomes tender.

7

Add the liquidised spinach and cook uncovered until water has evaporated.

8

Add butter and nutmeg.

9

Remove from heat.

Ingredients

 1 kg lamb pieces
MARINADE
 12 tsp ground cumin
 2 tsp crushed ginger
 1 tsp crushed garlic
 13 tsp green chilli paste
 1 cup thick yoghurt
 1 tsp salt
Combine above ingredients, add meat and set aside for 20 minutes.
 12 bunch spinach
 13 cups boiling water
 14 cups oil
 1 large onion, finely chopped
 3 bay leaves
 3 cloves
 2 whole cardamoms – cracked
 1 tsp cumin, crushed
 1 tsp ground coriander
 2 tbsp tomato puree
 2 medium tomatoes – chopped
 1 blob of butter
 pinch of nutmeg
TIP:
 Always Use Fresh Spinach
SERVING SUGGESTION
 Serve with paratha, a potato side dish and a kachoomar

Directions

1

Clean and chop the spinach. Blanch for 1 minute in 1 cup boiling water, drain, cool, liquidise and set aside.

2

Heat oil on low. Add onions, bay leaves, cloves, cardamoms and braise until onions have softened.

3

Add cumin, coriander and braise well. Add 1⁄4 cup water and continue to braise.

4

Add marinated meat and cook until yoghurt has been reduced.

5

Add puree and tomatoes, cook for 10 minutes.

6

Add remaining water and cook until lamb becomes tender.

7

Add the liquidised spinach and cook uncovered until water has evaporated.

8

Add butter and nutmeg.

9

Remove from heat.

Palak Gosht

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