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Lamb Curry - Palak Gosht

Writer
Difficulty
Intermediate
Total Time
25H 24MIN
Cuisine

Ingredients

Lamb on the bone, cut into small chunks: 500 g

Yogurt: 3 tbsp

Kiwi, peeled & mashed into a paste: 1

Salt: 1 tbsp

Chili pepper: 3, dried

Oil: 6-7 tbsp

Green cardamom: 3, crushed

Black cardamom: 1, crushed

Peppercorns: 8

Cinnamon: 3cms, stick/cassia

Bay: 2

Cumin seeds: 1 tsp

Potatoes: 100 g, cut into small chunks

Master masala: 300-400 g

Salt: ½ tsp, or according to taste

Chili pepper: ¼ tsp, or according to taste

Spinach leaves: 150 g, washed

Kasuri methi: 3 pinches

Sun-dried fenugreek leaves: Optional

Learn how to make a delicious, melt-in-mouth lamb curry - palak gosht. This is a North Indian dish typically cooked on celebratory occasions.

Bone-in lamb pieces are first marinated, then cooked in Monica's Master Masala and finally roasted in the oven with fresh spinach. The recipe also includes a secret ingredient, which results in tender, falling-off-the-bone lamb, in less than an hour. 

Method

01.

Place all lamb marination ingredients together in a bowl. Cover and if you have time, allow to marinate for up to 24 hours (the longer the better).

Palak Gosht marinated lamb
02.

Pre-heat oven at 240c.

Heat oil in a pan. Once hot, add the whole spices (add what you have in).

Spice hot pan for Palak Gosht
03.

When the spices begin to sizzle, add the marinated lamb. Cook on a high heat and mix, allowing meat to seal for 3-4 minutes. You are looking for any water that is released from the lamb to completely evaporate. Then add the potatoes and mix again. Now, reduce the heat and add the Master Masala and stir through.

Lamb and spices for Palak Gosht
04.

Add hot water to cover everything in the pan (approx. 700ml) and mix well. Add salt, chilli powder and sugar. Place a lid on and put in the oven

Adding hot water for Palak Gosht
05.

Cook for 10 minutes. Then reduce heat to 180c, mix and cook for 25 minutes.

huramaki flowers
06.

While the lamb is in the oven, wilt the spinach along with 100ml water for 3-4 minutes until soft and tender. Allow to cool. Then, using a food processor, grind into a paste. Keep aside.

cooking baby spinach for Palak Gosht
07.

When the lamb has cooked for 25 minutes, add the spinach paste to it and mix. Place the lid back on and cook for a further 10 minutes.

adding spinach to lamb for Palak Gosht
08.

Remove the palak gosht from the oven. Taste for salt/chilli etc., and adjust accordingly. Garnish with cream and serve with rice or your favourite Indian bread.

garnishing Palak Gosht

Learn to make palak gosht with Indian cooking expert, Monica Haldar. 

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