Palak Gosht (Spinach & Meat Curry)

Palak Gosht (Spinach & Meat Curry)

This deliciously comforting curry consists of creamy spiced spinach and tender meat that are bursting with beautiful spices. Deceptively simple yet exploding with gorgeous flavours.

 

This curry represents all that is beautiful in traditional desi home cooking and is a classic curry that is found all over Pakistan as well as India and for me, as well as many others, this curry is pure delicious home comfort. Simple ingredients cooked with love that are exploding with deliciousness!

 

 

The combination of the creamy earthy spinach with the tender meat, which can be lamb, mutton or goat, cooked down with beautiful whole spices such as cinnamon, black cardamom, cloves and cumin seeds as well as ground spices like cumin, turmeric and coriander, dried fenugreek and garam masala gives this curry such a comforting aromatic feel and with a bowl of rice is just like a warm hug in which you forget everything and just enjoy the tantalizing flavours on your tongue which then spread to a beautiful warmth through out your body! Ok so you get the picture, I love palak gosht! And I hope this recipe gives you the same delicious comfort as it does to my family and I!

 

 

Palak Gosht (Spinach & Meat Curry)

June 15, 2019
: 4
: 10 min
: 45 min

This deliciously comforting curry consists of creamy spiced spinach and tender meat that are bursting with beautiful spices. Deceptively simple yet exploding with gorgeous flavours.

By:

Ingredients
  • ½ cup ghee/oil
  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 8 cloves
  • 2 black cardamom pods
  • 1 cup (1 large) onion, finely sliced
  • 1 ½ tbsp cumin seeds
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • ½ tbsp cumin powder
  • ½ tbsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 500g lamb, mutton or goat, diced on the bone or boneless
  • 1 cup (225g) passata / blended tomatoes
  • 500g spinach
  • 2 – 4 green chillies
  • ¼ cup single cream
  • 1 tbsp dried fenugreek (kasuri methi)
  • 1 tsp garam masala
Directions
  • Step 1 Heat ghee and add the bay leaf, cinnamon, cloves and black cardamom pods. Gently stir until they start to release their aroma.
  • Step 2 Add the onions and fry until they become golden.
  • Step 3 Move the onions to one side of the pan and on the other side add the cumin seeds, allowing them to gently roast for a few seconds.
  • Step 4 Add garlic and ginger paste, stirring and mixing everything thoroughly.
  • Step 5 Add the cumin powder, coriander powder, turmeric, Kashmiri chilli powder and salt and allow to cook out, approximately 1 – 2 minutes.
  • Step 6 Add the meat and stir in the onion mixture allowing the meat to slightly brown on the outside.
  • Step 7 Add the passata / blended tomatoes and bring the mixture to boil. Turn the heat to medium low, cover the pan and allow to cook for 15 minutes.
  • Step 8 Meanwhile, blanch the spinach in boiling water for 2 – 3 minutes.
  • Step 9 Alongside the green chillies, blitz the blanched spinach to a smooth paste.
  • Step 10 Add the spinach mixture and cream to the curry, bring to a boil and then cover with a lid and allow to cook on low medium until the meat is tender and the ghee/oil starts to separate.
  • Step 11 Add the dried fenugreek and garam masala, ensuring it is thoroughly mixed through and then immediately take the curry off the heat.
  • Step 12 Enjoy x


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