Palak gosht
Lamb on the bone cooked down with onions and tomatoes, then folded through a big pile of spinach. Comforting, green and good for you.
- Serves4
- Prep15 min
- Cook1 hr 10 min
- HeatWarm
A family dinner across Pakistan and North India. Bone-in lamb gives the sauce body, and the spinach goes in at the end so it stays green.
Ingredients
Ask at the counter for800g lamb shoulder in bone-in curry pieces
Method
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Heat the oil in a heavy pan, add the cumin seeds and let them sizzle, then fry the onions for 10 minutes until golden.
Add the lamb, ginger and garlic and fry on a high heat for 8 minutes until browned.
Add the tomatoes, turmeric, chilli, coriander and salt and cook for 5 minutes until the tomatoes break down. Add 400ml of hot water, cover and simmer for 45 minutes, until the lamb is tender.
Stir in the spinach a handful at a time with the green chillies. Cook uncovered for 8 to 10 minutes until the spinach has wilted and most of the liquid has gone.
Stir in the garam masala and serve with chapati or rice.
Tips
- Frozen spinach works too: use 400g, defrosted and squeezed dry.
- Mutton on the bone needs about 30 minutes more in step 3.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months.
- Heat
- Warm. Add green chillies at the table if you like it hotter.