Palak Gosht (Mutton Curry With Palak)

 Recipe For Palak Gosht

Some Tips On Ingredients or Preparation

• What piece of lamb to use? In Pakistan, we do not ask for a specific cut of lamb. We would simply ask the butcher to cut the desired amount into small pieces. Having moved abroad I now order shoulder on the recommendation of Madhur Jaffrey which usually goes well with this style of mutton curry.
• How much spinach to use? Don't worry too much about the volume of the spinach. I recommended around 1 pound, but you can use less. However, I do caution against using frozen spinach. It also releases a lot of water after thawing, which can significantly dilute the flavor of the curry. I also found that spinach leaves are generally the best accompaniment to rich goat masala.
• Onion to Tomato Ratio: My rule of thumb is to prepare equal parts onions to tomatoes, and together they should weigh the same amount as the protein you are using (the lamb in this case).
• Don't skimp on the "bhuna" process when it comes to lamb: Bhuna is an important South Asian cooking technique in which a masala ingredient is deep-fried until Gosht Palak Recipe begins to caramelize and release oil (Hooked on Heat). The longer you cook the lamb in the masala base, the tastier and more tender it will be.

Ingredients For Palak Ghost

• 1 pound bone-in lamb, cut into small pieces
• 1 ½ teaspoons salt or to taste
• 4 tablespoons oil (canola/sunflower/vegetable)
• 1 medium yellow onion, cut into halves
• 1 teaspoon ground ginger
• 1 teaspoon crushed garlic
• 1 bird's eye chili, diced (optional)
• 1 ½ teaspoons red cayenne powder
• 2 teaspoons coriander powder
• ½ teaspoon of turmeric powder
• 4 Roma tomatoes, roughly chopped
• 1 pound spinach leaves, diced

Instruction For Palak Gosht Recipe

1. Rub 1 teaspoon of salt into the lamb pieces. Put aside.
2. Heat oil in a soup pot. When hot, add the chopped onions and sauté over medium-high heat until soft and translucent, about 7 to 10 minutes.
3. Add the minced ginger and garlic and sauté for about 30 seconds.
4. Add green chile (if using) and ground spices and sauté until fragrant, about 1 minute. If necessary, deglaze the pan with a splash of water.
5. Add the diced tomatoes and the remaining salt. Fry the tomatoes over high heat until tender, about 5-7 minutes.
6. Add the minced lamb and continue to fry over high heat for 15-20 minutes.
7. Add about 3 cups of water (enough to fully submerge meat) and cover with a tight-fitting lid. Bring to a boil and allow the curry to simmer over medium heat for 1.5 hours.
8. Remove the lid and fold in diced spinach. Partially cover the pot and let it simmer for another 30 minutes.
9. Check the salt and adjust as needed. If there is still excess liquid, remove the lid and increase the heat to high to bring some of the water to a boil.
10. Serve with roti, plain basmati rice, or your choice of vegetarian pulao.