Palak Gosht Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexHealthyServings3
HealthyHigh Protein
Ingredients
| 2 onions, coarsely chopped | ||
| Garlic | 7 Clove (5gm), chopped | |
| Ginger | 1 1/4 Inch, chopped | |
| Green chili pepper | 1 Small, chopped | |
| Frozen spinach | 1 pound, chopped | |
| Dill sprigs | 1 , chopped | |
| Tomatoes | 2 , chopped | |
| Vegetable oil | 2 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| 1 pound boneless lamb | ||
| Two 3/4-inch pieces cinnamon stick | ||
| Turmeric | 1/2 Teaspoon | |
| Garam masala | 2 Teaspoon | |
| Hot chili powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| 1 1/2-2 cups water, in batches as required | ||
Directions
In a blender, first blend the onions, garlic, ginger, and chili pepper (if using) to a puree and remove.
Then blend together the spinach and dill, and remove.
Finally, blend the tomatoes to a puree and set aside.
Heat the oil and butter in a nonstick pan over medium heat.
Add the lamb and cinnamon, and stir-fry for about 5 minutes.
Add the onion mixture and continue to stir-fry until the lamb and onion mixture is golden brown.
Add the pureed tomatoes, all the spices, and salt.
Stir and cook for another 5 minutes.
Stir in the spinach, cover, reduce the heat and simmer for 15-20 minutes or until the lamb is tender, stirring to keep it from sticking.
Add a little water if necessary.
Palak gosht sauce should be like a thick puree.
Serve with rasedar lobia, kheera pudina raita, and chapati or naan.
Then blend together the spinach and dill, and remove.
Finally, blend the tomatoes to a puree and set aside.
Heat the oil and butter in a nonstick pan over medium heat.
Add the lamb and cinnamon, and stir-fry for about 5 minutes.
Add the onion mixture and continue to stir-fry until the lamb and onion mixture is golden brown.
Add the pureed tomatoes, all the spices, and salt.
Stir and cook for another 5 minutes.
Stir in the spinach, cover, reduce the heat and simmer for 15-20 minutes or until the lamb is tender, stirring to keep it from sticking.
Add a little water if necessary.
Palak gosht sauce should be like a thick puree.
Serve with rasedar lobia, kheera pudina raita, and chapati or naan.
Chef
