Lamb Curry - Palak Gosht

Lamb Curry - Palak Gosht

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

The chef, presenter and food writer founded the acclaimed Indian pop-up restaurant and cookery school The Spice Club, as well as the online cookery school Shikshak.

She is the host of Fine Dining Lovers' Secrets of Indian Cooking series, and an authority on authentic Indian food (with a little help from her mother).

09 December, 2020
Average: 4.5 (6 votes)

Cuisine

serves for

4

ingredients

Lamb Marination
Lamb on the bone, cut into small chunks
500 g
Yogurt
3 tbsp
Kiwi, peeled & mashed into a paste
1
Salt
1 tbsp
You will also need
Chili Pepper
3, dried
Oil
6-7 tbsp
The following whole spices are optional
Green Cardamom
3, crushed
Black cardamom
1, crushed
Peppercorns
8
Cinnamon
3cms, stick/cassia
Bay
2
Cumin Seeds
1 tsp
Other ingredients
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. 

Step 01

Palak Gosht marinated lamb

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).

Step 02

Spice hot pan for Palak Gosht

Pre-heat oven at 240c.

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

Step 03

Lamb and spices for Palak Gosht

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.

Step 04

Adding hot water for Palak Gosht

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

Step 05

Cooking in oven for Palak Gosht

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

Step 06

cooking baby spinach for Palak Gosht

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.

Step 07

adding spinach to lamb for Palak Gosht

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.

Step 08

garnishing Palak Gosht

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.

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