Recipe- Restaurant Style Lamb And Spinach Curry

Lamb and spinach curry (or lamb palak) is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb). This dish is very popular all over India, especially in North India.

Lamb and Spinach Curry is a powerhouse of nutrition, where one of the most nutritious elements of the vegetable world and the meat world come together.

Ingredients

2 bunch spinach
1 kg lamb
1 large onion finely chopped
1 large tomato finely chopped
½ inch ginger grated
5-6 cloves garlic grated or finely chopped
1-2 green chilli finely chopped (or as per taste)
2 tablespoon ghee
½ teaspoon cumin seeds
1 bay leaf
1 black cardamom
2-3 cloves
1 tablespoon kasuri methi
1 teaspoon amchur
½ teaspoon chilli powder
1 teaspoon garam masala
Salt to taste

Method

- Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes

- Strain the spinach and refresh with cold water to stop cooking any further

- Blend the spinach in a blender. Set aside

- Heat a frying pan, and add 1 tablespoon ghee. Add cumin seeds and let it splutter

- Add black cardamom, cloves, and bay leaves. Fry for a few seconds

- Add onions and fry until they are lightly golden

- Add ginger, garlic, green chilli, and fry for a further 1-2 minutes

- Add kasuri methi, amchur, red chilli powder, and salt. Mix well

- Add tomato and cook for a few minutes until they are soft

- Add garam masala and cook until the spices and tomatoes are done

- Add the spinach puree and mix well

- Let it simmer for 4-5 minutes

- In a separate pan, heat 1 tablespoon ghee

- Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides

- Add little water and bring to boil. Cover and simmer until the lamb is cooked (approximately 15 minutes)

- Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil

- Simmer for 5-6 minutes or until the spinach is completely cooked

- Serve hot.