Name: Palak Gosht - Lamb and Spinach Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 50ml Oil; 2 Onions; 1 tsp Cumin Seeds (Jeera); 4 Garlic Cloves; 2 Green Chillies; 2 Tomatoes; 500g Lamb; 1 tsp Chilli Powder; 1 tsp Turmeric Powder (Haldi); 1 tsp Salt; 1 tsp Coriander Powder; 500g Spinach (Palak); 1 tsp Dried Fenugreek (Methi)

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.

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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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Palak Gosht - Lamb and Spinach Curry

75 mins

Indian · North Indian

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60 min

4 People

~450 kcal

Recipe Summary

All Ingredients - Main Ingredients

Step-by-Step Instructions

Step 1: Sauté Onions

Step 2: Add Aromatics

Step 3: Cook Tomatoes

Step 4: Brown Lamb

Step 5: Add Spices

Step 6: Add Spinach

Step 7: Simmer Curry

Step 8: Finish with Fenugreek

Comments

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