Wednesday, 18 May 2011

Bhaji Gosht / Palak Gosht / Lamb with Spinach


Ingredients
1 lb lamb; cut into bite size pieces
3 bunches of spinach; washed and chopped (3 cups when chopped)
2 tablespoons  oil
Whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds)
1 onion; chopped fine
4 small new potatoes (optional); cut into halves
400g tin of plum tomatoes; liquidised
3-4 cloves of garlic; minced
2 inches piece of ginger; grated
2 green chillies; minced
2 teaspoons of coriander and cumin powders
1/2 teaspoon turmeric
1/2 cup water
1/4 teaspoon garam masala
salt to taste
1. Heat the oil in a a pan, add the whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds).  Let them pop, and add the chopped onions and cook until transparent.
2. Add the potatoes (if using) and continue to cook until the onions are golden brown, add the lamb and cook until the meat is brown all over.
3. Add the tomatoes, garlic and ginger and simmer for 40 minutes.
4. Add the spinach, mix and add the water and simmer for a further 20 minutes or until the lamb is cooked.
5. Add the garam masala and salt.
Serve with hot chapatis




10 comments:

Priya said...

Yummm, fingelicking palak gosht, truly irresistible.

Anonymous said...

How can lamb cook well in just 20 minutes?

It takes me at least 1 hour to cook spinach or methi ghost properly in a normal pan.

Saju said...

dear anon, if you read the recipe again you will see that the lamb cooks for an hour - 40 mins and 20 mins after the spinach has been added.

if you buy spring or baby lamb, it will be tender in that time.

Jane said...

Thanks Saju for this recipe. I love gravies made out of saag or palak. Just had one question. Is it okay to use ground garam masala instead of whole, as I do not enjoy biting into pieces of cinnamon and peppercorns when relishing the dish.

Saju said...

Jane, ground garam masala is ok, but do not fry it, just put it at the end and mix it in.

Cynthia said...

Spinach and lamb, what an excellent combination!

Aneta said...

I LOVE your blog. Having so many asian friends from so many different places (pakistan, india, sri lanka, afghanistan) and having eaten at their homes when we were all kids, growing up, has made me miss proper home cooked food. I am literally just now making your lamb spinach curry and the house is already smelling like my friends homes many years ago. Next item on my chachi's kitchen menu will be to try the pickles - the carrot version - just cant find a decent one in shops anywhere, not even VB & Sons!

Shobha said...

Hi
I came across the blog that has been copying recipes .. mine are there too.. I found some from your blog..
Check it out

http://foodsubse.blogspot.com.br/2012/10/bhaji-gosht-palak-gosht-lamb-with.html

Saju said...

Thanks Shoba,
I just had a look, have you got this person's email address?

Bibi Behan said...

How to cook same recepie palak gosht for 17 person how to increase ingrefient no.one tell in their rcepies about massive cooking

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