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Palak Gosht

Madhuri.Dixit's picture
Ingredients
  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)
  Turmeric 1⁄2 Teaspoon
  Garam masala 2 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Salt To Taste
  Water 2 Cup (32 tbs) (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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
3

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