Thursday, August 28, 2008

Palak Gosht (Lamb with Spinach)

Lamb cooked with spinach.


  • 2 pounds lamb cut in small pieces

  • 1 pound fresh or frozen Spinach chopped

  • 2 big onions sliced

  • 1 cup Yogurt

  • 1 cup diced tomatoes

  • 2”ginger piece or 1 tsp dry ginger powder

  • 6-7 garlic cloves or 1 tsp dry garlic powder

  • 2 tsp Meat Curry powder

  • 1 tsp black pepper powder

  • 4 green chilies chopped

  • ¼ tsp asafetida

  • 1 tsp cumin seeds

  • 2 bay leaves

  • 1” cinnamon stick

  • 2 brown cardamoms

  • 4-5 tbsp ghee

  • 2 tbsp butter

  • Salt to taste

  • Heat 3 tbsp ghee in a saucepan on medium flame. Fry onions till golden brown. Add diced tomatoes, ginger, garlic, spinach, meat curry powder, green chilies and salt. Cook till spinach is soft. Remove it from flame, cool it and grind it in a smooth paste.
  • Heat remaining ghee in another saucepan. Add bay leaves, cinnamon stick, cardamoms, cumin seeds and asafetida. Stir in lamb and fry till it is browned.
  • Add ground masala paste, mix well, add 2 cups of water and cook on low heat till the meat is well cooked. (Meat can be cooked in pressure cooker upto 2 or more pressure whistles depending upon size of the meat pieces).
  • Heat 2 tbsp of butter in a small skillet, fry 1 finely chopped garlic clove in it on medium heat till garlic is golden brown. Temper the meat spinach curry with this.
  • Serve with plain rice or roti.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.

Do You Know?

Spinach contains naturally-occurring substances called purines. Purines are broken down to form uric acid. Excessive intake of purine-containing foods can lead to excess accumulation of uric acid in the body causing health problems like ‘gout’ and formation of kidney stones.

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