اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
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!
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 in curries not actual spinach. There are so many spinach curries. Saag aloo (that is spinach and potato curry). Palak gosht (that’s spinach and lamb). Chicken palak (that is spinach and chicken curry). 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.
Let’s talk about the spinach recipe now. This palak gosht curry 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.
In all of my curry recipes I only ever use fresh garlic and ginger. My mum forbids me from using the paste versions. However, if you want to you can use ginger paste and garlic paste. In this recipe you can replace the garlic cloves with 1 teaspoon of garlic paste and the fresh ginger with 1 tsp ginger paste.
I know I use a lot of spices, but these spices allow for a flavour that 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.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
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