Lamb with Spinach no2 (Palak Gosht)

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“This looks like a lot of ingredients, but was really easy to prepare. We took the meat off the bones to make eating easier, but they add good flavour to the dish. We cheated and used ground spices but they worked well. Cook time is a bit of a guess as it would depend on the age of your lamb! Prep time doesn't include marinating the lamb. We ate this with chapatis, rice and a raita.”
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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