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Palak Gosht
Palak Gosht is a savory dish made by cooking tender lamb with spinach and spices, creating a flavorful blend of meat and greens.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb (cut into cubes) | 800 | Grams |
| Spinach (washed and chopped) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Yogurt (whole milk based) | 200 | Grams |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Water | 250 | Milliliters |
Instructions
- Heat oil in a large pot over medium heat and add cumin seeds. Allow them to sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Add grated ginger, minced garlic, and slit green chilies. Sauté for another minute.
- Add lamb cubes and cook until they are browned on all sides.
- Stir in tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
- Add yogurt and mix well. Cook for another 5 minutes.
- Add chopped spinach and water. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes or until the lamb is tender.
- Sprinkle garam masala and stir well. Cook for an additional 5 minutes.
- Serve hot with rice or bread.
Prep
- Thaw lamb if frozen
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes