Lamb with Spinach No2 Palak Gosht
Indulge in the rich and aromatic flavors of Lamb with Spinach No2 Palak Gosht, a classic Indian curry that combines tender, slow-cooked lamb with the vibrant freshness of pureed spinach. This dish boasts a symphony of spices like cumin, coriander, and garam masala, enhanced by the warmth of garlic, ginger, and green chilies. The secret to its creamy, luscious texture lies in the addition of yogurt and perfectly blanched spinach, which meld together in a fragrant gravy. Perfectly balanced and deeply satisfying, this hearty curry pairs beautifully with naan, roti, or steamed basmati rice, making it an ideal centerpiece for a comforting, homemade meal. Packed with bold flavors and wholesome nutrients, Palak Gosht is your gateway to authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless, cut into cubes)
- 300 grams Fresh spinach
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 small Green chilies (slit lengthwise)
- 100 grams Yogurt
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Cooking oil or ghee
- 250 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes until golden brown, stirring occasionally to prevent burning.
Add the minced garlic, grated ginger, and slit green chilies. Stir for 1-2 minutes until aromatic.
Add the ground coriander, turmeric, cumin, and red chili powder. Stir well to toast the spices for 30 seconds.
Add the chopped tomatoes and cook for 5-7 minutes until they soften and the oil begins to separate from the mixture.
Add the lamb cubes and salt. Stir to coat the lamb in the spice mixture, then cover and let it cook for 10 minutes, stirring occasionally.
Lower the heat and add the yogurt. Mix well and cook for another 5 minutes until it’s fully incorporated.
Pour in the water, cover the pot, and let the lamb simmer on low heat for 30-35 minutes until tender. Stir occasionally and add more water if needed to prevent sticking.
Meanwhile, blanch the spinach in boiling water for 2-3 minutes, then transfer it to an ice bath. Drain and puree it in a blender until smooth.
Once the lamb is tender, add the spinach puree to the pot. Stir well to combine and cook for another 10 minutes until the flavors meld together.
Sprinkle garam masala and stir. Adjust salt as needed.
Garnish with fresh cilantro and serve hot with your choice of naan, roti, or steamed rice.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 24.7 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 730 mg | 56% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
