|Onions||2 , coarsely chopped|
|Garlic||7 Clove (35 gm), chopped|
|Fresh ginger piece||1 1⁄4 Inch, chopped|
|Green chili pepper||1 Small, chopped|
|Spinach||1 Pound, chopped (fresh or frozen)|
|Fresh dill sprigs||2 , chopped|
|Tomatoes||2 , chopped|
|Vegetable oil||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Boneless lamb||1 Pound|
|Cinnamon stick||2 (3/4 inch pieces)|
|Garam masala||2 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs) (in batches as required)|
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.