This post has been lying in my drafts since months…yep, since September!! The main reason was because the pics were taken in a hurry and in artificial light… it didn’t turn out even half as what I expected. The husband had already lost out on his patience cos we were late for dinner, and so I didn’t even get a chance to see what I clicked until the dish was completely wiped clean. I kept this amazing recipe on hold, till I got pictures that did justice. Hardly I knew what was in store for me the next few months, then. Now forget taking pictures, I haven’t made meat itself in a long time.
So here I’m posting this recipe, with a promise good pictures will follow soon. Now about this dish.
Palak Gosht is a wonderfully aromatic curry especially for those who love both lamb and spinach. And when these two come together in one dish, it’s marriage made in heaven (my husband’s words!)
This is a wonderfully fragrant curry, which is cooked slowly to allow the lamb to tenderise and the sauce to thicken nicely. It’s a dish that improves with being made ahead, adding the spinach after reheating the lamb and sauce.
Straight off to the recipe:
- Lamb – 750 grams ( I chose a leg piece and got it cut into small pieces)
- Spinach – 2 bunches
- Cumin seeds – 1 teaspoon
- Bay leaves – 2
- Green cardamoms – 3
- Cinnamon – 1 inch stick
- Cloves 2-3
- Black peppercorns – 3-4 slightly crushed
- Green chillies – 3-4 slit length wise
- Onions – 5, chopped
- Ginger-garlic paste – 1 tablespoon
- Tomato – 1, chopped
- Red chilli powder – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Garam Masala – 1/2 teaspoon
- Coriander powder - 2 teaspoons
- Yoghurt – 1/2 cup
- Potatoes – 1, cubed and partially boiled (optional)
- Salt to taste
Cut and discard the thick stems of the spinach and wash the leaves real well. Boil the leaves in salted water along with a pinch of turmeric, for about 2-3 minutes. Drain well and blend these leaves along with green chillies in a blender to make a paste.
Meanwhile, heat oil in a thick-bottomed pan or you could even use a pressure cooker. Add cumin seeds, cloves, cardamom, bay leaves, cinnamon and crushed pepper corns. Saute till cumin seeds turn brown
Now, add the chopped onions and cook translucent. Add ginger-garlic paste and chopped tomatoes. Saute again till the tomatoes are mushy.
Next add the spice powders - red chilli powder, coriander powder, tumeric and garam masala. Saute again.
At this stage, add the lamb pieces to the onion masala mixture and let the juices get all seared by cooking it on high flame for about 3-4 minutes. Add water, salt and once it boils, lower the flame and cook covered for about an hour or till the meat’s all tender. If you’re using a pressure cooker, let it cook for 3 whistles on high flame, then reduce it to low and let it cook for another 15 minutes.
Once the meat is tender and cooked, add the potatoes (if using) and spinach paste and cook again for another couple of minutes. Add salt and water accordingly.
Turn off the flame, and add thick yoghurt to it. If you don’t mind the calories, you could even add cream or coconut milk.
Garnish with some fresh cream before serving.