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Palak Gosht (Lamb and Spinach)

2 tb Oil or ghee
2 md Onions; sliced thinly
6 Cloves garlic; crushed
1 2-inch piece fresh ginger; finely chopped
1 1/2 ts Turmeric
2 ts Chilli powder
1/2 ts Ground black pepper
1/2 ts Ground fenugreek
2 ts Ground coriander
1 ts Ground cumin
2 ts Hot paprika
1 kg Lean diced lamb
2 cn (400-ml) coconut cream
1 1/2 ts Salt
2 Curry leaves (optional)
1 pk Frozen Finessa chopped spinach

Heat oil in heavy pan. Add onions and fry until golden brown Add garlic, ginger and all spices except salt Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil Reduce heat and allow to simmer for at least _1.5_ hours covered. Remove lid and simmer till sauce reduces, usually 15-30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.

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