Palak Gosht - Lamb and Spinach Curry
Recipe Summary
- A rich and flavorful lamb and spinach curry, slow-cooked with aromatic spices and fresh ingredients. This hearty dish is perfect for a comforting meal, combining tender lamb with healthy spinach in a delicious gravy.
All Ingredients - Main Ingredients
- Oil 50ml
- Onions 2
- Cumin Seeds (Jeera) 1 tsp
- Garlic Cloves 4
- Green Chillies 2
- Tomatoes 2
- Lamb 500g
- Chilli Powder 1 tsp
- Turmeric Powder (Haldi) 1 tsp
- Salt 1 tsp
- Coriander Powder 1 tsp
- Spinach (Palak) 500g
- Dried Fenugreek (Methi) 1 tsp
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 50ml of oil in a pan. Add 2 chopped onions and cook for on medium heat until they turn translucent and light golden.
Step 2: Add Aromatics
Add 1 tsp cumin seeds, 4 minced garlic cloves, and 2 chopped green chillies to the pan. Cook for until fragrant.
Step 3: Cook Tomatoes
Add 2 chopped tomatoes to the pan. Cook for , stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture.
Step 4: Brown Lamb
Add 500g of lamb pieces to the pan. Stir well to coat the lamb with the masala. Cover the pan and cook for , allowing the lamb to release its juices and brown slightly.
Step 5: Add Spices
Uncover the pan. Add 1 tsp chilli powder, 1 tsp turmeric powder, 1 tsp salt, and 1 tsp coriander powder. Mix thoroughly and cook the spices for , stirring constantly, until the raw smell of the spices disappears and the mixture thickens.
Step 6: Add Spinach
Add 500g of chopped spinach (palak) to the pan. Cover and cook for until the spinach wilts and releases its water.
Step 7: Simmer Curry
Stir the spinach into the lamb curry. Cover the pan again and cook for on medium-low heat, allowing the lamb to become tender and the flavors to meld.
Step 8: Finish with Fenugreek
Uncover the pan and add 1 tsp of dried fenugreek (methi) leaves. Stir well and cook for another , allowing the fenugreek to infuse its aroma into the curry. Serve hot.
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