Name: Palak Gosht
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 kg lamb pieces; 12 tsp ground cumin; 2 tsp crushed ginger; 1 tsp crushed garlic; 13 tsp green chilli paste; 1 cup thick yoghurt; 1 tsp salt; 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; Always Use Fresh Spinach; Serve with paratha, a potato side dish and a kachoomar

AuthorFood For RoyaltyCategoryLambDifficultyBeginner

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

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

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

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

Add marinated meat and cook until yoghurt has been reduced.

Add puree and tomatoes, cook for 10 minutes.

Add remaining water and cook until lamb becomes tender.

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

Add butter and nutmeg.

Remove from heat.

Ingredients