Lamb with Spinach No2 (Palak Gosht)
Lamb, spinach and green chilies come together in this South Asian dish, fragrant with cumin and cinnamon and simmered on the stove.
1 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Remove the lamb from the bones, reserving the bones. Puree the ginger, garlic and green chil1 in a blender.
- 2
Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
- 3
Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible. Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
- 4
When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat. Add the coriander powder and saute for 2 minutes, stirring continuously.
- 5
Add the extra cumin and chili powder and after 10 seconds, add a little water. Cook for another minute or two.
- 6
Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
- 7
Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
- 8
Add 1 1/4 cups of water and the salt. Turn the heat to low, cover with a lid and leave to simmer.
- 9
When the meat is almost done, add the spinach, mix well and taste for salt. Cook for 5 minutes unclovered.
- 10
When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
