Learn to make palak gosht with Indian cooking expert, Monica Haldar.
Ingredients
Lamb on the bone, cut into small chunks: 500g
Yoghurt: 3 tbsp
Kiwifruit: 1, peeled and mashed into a paste
Salt: 1 tbsp
Chilli peppers: 3, dried
Oil: 6-7 tbsp
Green cardamom: 3, crushed
Black cardamom: 1, crushed
Peppercorns: 8
Cinnamon: 3cm stick, cassia
Bay: 2
Cumin seeds: 1 tsp
Potatoes: 100g, cut into small chunks
Master masala: 300-400g
Salt: ½ tsp, or according to taste
Chilli powder: ¼ tsp, or according to taste
Spinach leaves: 150g, washed
Kasuri methi: 3 pinches
Sun-dried fenugreek leaves: optional
Learn to make a delicious, melt-in-mouth lamb curry (palak gosht), 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.
How to make lamb curry
01.
Place all lamb marination ingredients (yoghurt, kiwifruit and 1 tbsp salt) together in a bowl. Cover and if you have time, allow to marinate for up to 24 hours (the longer the better).
02.
Preheat oven to 240°C.
Heat oil in a pan. Once hot, add the whole spices (add what you have in).
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.
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
05.
Cook for 10 minutes. Then reduce heat to 180°C, mix and cook for 25 minutes.
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.
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.
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.
