Lamb With Spinach No2 Palak Gosht Recipes

SPINACH LAMB CURRY (LAMB PALAK / SAAG GOSHT)

Steps:

• Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tbsp salt to boiling water and add the spinach and cook for 2-3 minutes
• Strain the spinach and refresh with cold water to stop cooking any further
• Blend the spinach in a blender. Set aside
• Heat a frying pan, and add 1 tbsp ghee. Add cumin seeds and let it splutter
• Add black cardamom, cloves, and bay leaves. Fry for a few seconds
• Add onions and fry until they are lightly golden
• Add ginger, garlic, green chilli, and fry for a further 1-2 minutes
• Add kasuri methi, amchur, red chilli powder, and salt. Mix well
• Add tomato and cook for a few minutes until they are soft
• Add garam masala and cook until the spices and tomatoes are done
• Add the spinach puree and mix well
• Let it simmer for 4-5 minutes
• In a separate pan, heat 1 tbsp ghee
• Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides
• Add little water and bring to boil. Cover and simmer until the lamb is cooked (approximately 15 minutes)
• Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil
• Simmer for 5-6 minutes or until the spinach is completely cooked
• Serve hot

LAMB WITH SPINACH SAUCE (SAAG GOSHT)

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

KASHMIR LAMB WITH SPINACH

Steps:

• Heat the oil in a pan and over medium heat brown the lamb in batches.
• Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
• Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
• Return the lamb and any juices to the pan.
• Add the stock and bay leaves.
• Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
• Add the cream, stir, cover and cook a further 20 minutes.
• Add the spinach and cook until the spinach has softened.