October 20, 2009

Palak gosht (Lamb in spinach)

This is a very yummy dish. I fell in love with it the first time I had it. This is recipie I got from recipezaar.com and I made it with some modifications.


  •  1kg of Mutton
  • 6 bunches of Spinach chopped
  • 1 medium Tomatoes
  • 2 Onions finely chopped
  • 2 Black Peppercorns
  • 1tbsp grated ginger
  • 1 tbsp. Coriander Powder 
  • 1 tbsp. Red Chilli Powder or depending on your taste.
  • 1/2 tbsp turmeric powder
  • 1 tbsp mutton masala Powder
  • 3/4 cup whole milk
  • cinnamon stick- small piece
  • cloves- 3-4
  • cardamom -2
  • corriander chopped -1 tbsp
  • 1 ½ tbsp. Ginger Paste
  • 1 ½ tbsp. Garlic Paste
  •  Oil as needed
  • Add 2-3 teaspoons of oil in a pressure pan and heat. Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds.
  • Add the meat a little salt and enough water. Close the pressure pan and allow the meat to cook until soft.
  • Once meat is cooked, strain out the water and keep aside as stock.
  • In another Pan, Heat the remaining oil. Add cinnamon stick,cloves, and cardamom.
  • Add the remaining chopped onions and fry till light brown.
  • Add salt, coriander powder, red chilli powder,mutton masala, ginger paste, garlic paste and chopped coriander.Fry for 1 minute 
  • Add tomatoes.Fry this mix thoroughly till oil leaves the sides of the pan.
  • Add spinach and a little of the meat-stock that we kept aside. Cook until the tomatoes and Spinach is done and the water has dried up.
  • Add the milk and let the gravy starts to boil.Add salt.
  • Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan and the gravy starts to thicken.If you need more gravy add a little bit of the stock that we kept aside.
  • Simmer for a while.Remove from flame and serve with rotti or naan.