Palak Gosht
This palak gosht recipe is a restaurant-worthy curry made with lamb chunks and finely chopped spinach and cooked in an onion and tomato masala.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb (Gosht)
- 500 g Spinach (Palak)
- 50 ml Oil
- 2 Onions
- 2 Tomatoes
- 2 Green Chillies
- 4 Garlic Cloves (Finely chopped)
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Dried Fenugreek Leaves (Methi)
Instructions
- 1
Add the oil in pan and heat up until hot then add the onions and cook on medium heat for 4-5 minutes until softened
- 2
Add the cumin seeds, finely chopped garlic cloves, and green chilies then cook for 2-3 minutes
- 3
Add the chopped tomatoes and cook for 3-4 minutes until softened
- 4
Add the lamb or mutton and give everything a stir before covering and cook for 15 minutes, ensuring that you stir every few minutes
- 5
Add the salt, chilli powder, turmeric powder, and coriander powder then cook the spices for 4-5 minutes
- 6
As the spices are cooking finely chop the spinach then add into the pan and cover and cook for 5 minutes until the water is released
- 7
Remove the lid and mix before covering and cook for 20 minutes
- 8
Add the dried fenugreek and mix
- 9
Serve with chapatti and enjoy!