اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Personally, I LOVE spinach. I know A LOT of people, who for some bizarre reason, do not like spinach. Although I only actually love spinach curries whether it is saag aloo (that is spinach and potato curry), chicken palak (that is spinach and chicken curry), or palak gosht (that’s spinach and lamb). I also love saag with daal. That’s lentils with spinach. It might seem like a combination you have not heard of, but it is delicious. So, my point is I’ve never actually had spinach in any form that is not a curry.
Let’s talk about the spinach recipe now. This is quite popular in restaurants, and this recipe is basically an exact copy. I know this lamb and spinach curry recipe will DEFINITELY hit the spot for those who were looking for this sort of recipe. I know a lot of recipes require you to cook the spinach before in a separate pan and then cook the lamb and then add the partially cooked spinach back into the pan. That overcomplicates things for me, and I HATE washing dishes. I’m more of a one-pot person. I will do EVERYTHING possible to avoid having to wash extra dishes. In this saag curry I cook the lamb and the spinach in one pan. One thing to keep in mind is that if you use baby spinach cook the lamb for longer before adding it in. This is because baby spinach breaks down a lot quicker and you don’t want to lose all that flavour and nutrients by overcooking the spinach.
I will be honest with you. Out of all my curry recipes, this spinach and lamb curry recipe has the most spices used in it. That is to replicate the authentic taste and flavour that you would get in a restaurant-quality dish. You can omit some of the spices or reduce the spices depending on your personal preference. This is quite a spicy curry, so if you can’t handle heat or don’t like too much heat then I would recommend adding less chilli powder.
Serve this gosht palak curry recipe with a side of homemade chapatti.
Spinach And Lamb Curry/Palak Gosht
Palak gosht curry is made with spinach, otherwise known as palak saag, and lamb, otherwise known as gosht. A lamb saag recipe tastes just like the restaurant yet is so much healthier and better to eat. This spinach curry is made with lamb chunks and finely chopped spinach cooked in an onion and tomato gravy. The lamb masala along with the spinach is the perfect combination with a burst of flavour in every bite. Serve this saag gosht recipe with a side of homemade naan for curry night and everyone will love it!
- 50ml Vegetable Oil
- 3 Onions/Pyaz (finely diced)
- 3 Tomatoes (chopped)
- 6 Garlic Cloves/Lehsan (chopped)
- 1-inch Ginger/Adrak (crushed)
- 1 tsp Salt/Namak
- 2 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- ½ tsp Cumin Powder/Jeera Powder
- ½ tsp Coriander Powder/Dhaniyaa Powder
- 1 tbsp Dried Fenugreek Leaves/Methi
- 1 tsp Garam Masala
- 500g Lamb
- 1kg Spinach (finely chopped)
- 3 Green Chillies/Hari Mirch (finely chopped)
- 1 tsp Cumin Seeds/Jeera (crushed)
- Coriander/Dhaniyaa (finely chopped)
- In a large pan heat up the vegetable oil on medium heat
- Add the finely diced onions and salt into the pan
- Cook on medium heat for 3-4 minutes until softened
- Add the sliced garlic cloves and crushed ginger
- Cook for 2-3 minutes
- Add the lamb and mix to combine
- Cover and cook on medium heat for 20 minutes
- Add the tomatoes and cook for 2-3 minutes
- Add the chilli powder, turmeric powder, dried fenugreek leaves, cumin powder, coriander powder and garam masala
- Cook the spices for 3-4 minutes
- Add the finely chopped spinach
- Cover and cook for 45 minutes – ensure that you stir every 10-15 minutes
- Add the finely chopped green chillies and cumin seeds
- Cook for 15 minutes until the majority of the water has been absorbed
- Add the coriander and cook for 1-2 minutes
- Your palak gosht is ready!