Palak gosht (lamb with spinach)



Punjab is home to an earthy cuisine. The fields are full of wheat, rice, corn, mustard, tomatoes and other wonderful vegetables which the people cook well and almost always douse with homemade butter. And they love their chicken and mutton too!

This is a homestyle dish, also often found in restaurants, and is best eaten with parathas or rotis. 

1 1/2 lb lamb
1 large onion, chopped
2 medium tomatoes, chopped
1 tbsp tomato paste
1 inch piece of fresh ginger
2 cloves garlic
1-2 green chiles
1/2 cup plain yoghurt
1/4 tsp cumin powder
7oz spinach leaves or frozen pureed spinach
1/4 cup oil
1 cinnamon or bay leaf
1 black cardamom
1 tsp coriander powder
1/2 tsp cumin powder
2 cloves
Pinch of nutmeg powder
1 tsp salt

1. Soak the lamb in warm water for 15 minutes.

2. Puree the ginger, garlic, and green chile in a blender or food processor. Whisk the yoghurt and add to the puree along with the cumin powder.

3. Marinate the lamb in the puree for at least 1 hour, longer if possible. In the meantime, blanch the spinach in boiling water with a little salt for 10 seconds, drain, and puree. 

4. Heat the oil in a pot with the cinnamon or bay leaf, cardamom, and cloves. When the oil is very hot and the cinnamon leaf begins to fry, add the onions. Fry for 15 minutes over low-medium heat.

5. Add the coriander powder and saute for 2 minutes, stirring continuously. Add the cumin powder and after 10 seconds add a little water. Allow the spices to cook for another minute. 

6. Add the meat and its marinate, stir well, and cook over medium heat for 10 minutes, until the yoghurt is absorbed. Saute the meat for 3 more minutes, stirring continuously, then add the tomatoes and tomato paste, and cook for a couple of minutes. Add 1 1/4 cups of hot water and salt. Turn down heat to low, cover with a lid, and leave to simmer. When the meat is almost done, add the pureed spinach, taste for salt, and mix well. Cook for 5 minutes, uncovered. When ready to serve, sprinkle with a little nutmeg powder. 

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