Lamb with Spinach no2 (Palak Gosht)


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1hr 20mins

Ingredients Nutrition


  1. Remove the lamb from the bones, reserving the bones.
  2. Puree the ginger, garlic and green chil1 in a blender.
  3. Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
  4. Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
  5. Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
  6. When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
  7. Add the coriander powder and saute for 2 minutes, stirring continuously.
  8. Add the extra cumin and chili powder and after 10 seconds, add a little water.
  9. Cook for another minute or two.
  10. Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
  11. Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
  12. Add 1 1/4 cups of water and the salt.
  13. Turn the heat to low, cover with a lid and leave to simmer.
  14. When the meat is almost done, add the spinach, mix well and taste for salt.
  15. Cook for 5 minutes unclovered.
  16. When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.

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