Palak Gosht ( Spinach with Lamb)

Todays post is beautiful green dish which is a packed with vitamins, minerals, iron and proteins.This is flavoured elegantly with spice powders and whole spices.
Spinach is good for both children's and adults. And is highly recommended by doctors for anaemic patents and pregnant ladies. So why not include this in curries, pastas and salads.

Palak gosht is very easy to make and tastes great with parathas, naan and even plain rice. Bright green is from blanching the Spinach. This blanched spinach is used in popular dishes like Palak Paneer (spinach with cottage cheese) which is vegetarian version.

Level: Easy
Prep time: 10 mins
Cooking time: 35 mins

Serves: 2-4

Onion - 1 medium finely chopped (approx 100gm)
Lamb/mutton  - 200 gm
Baby Spinach - 200 gm
Oil - 5 tablespoon (1/4 cup + 1 tablespoon) 
Ginger garlic paste - 1 tablespoon
Coriander powder (dhaniya powder) - 1 teaspoon
Red chilli powder - 1 teaspoon
Green Chillies - 2 
Cumin (zeera) - 1/2 teaspoon
Cardamom pods (elachi) - 2
Cinnamon stick - 1/2 inch
Salt to taste
Turmeric - 1/8 teaspoon (1 pinch)
Garam masala powder - 1 teaspoon
Coriander leaves for Garnish

  • In pressure cooker add all ingredients except Spinach,garam masala powder and coriander leaves. Add 1 cup water and pressure cook for 3 -4 whistles.
  • After releasing the pressure, dry the water from the gravy on high heat for 5 mins.

  • While the lamb is cooking blanch spinach. 
    • Blanching spinach : In a pan add water and cleaned spinach and boil for 5 minutes on medium high heat.Drain hot water and immediately rinse the spinach in cold water.
  • Drain out the cold water and blend spinach for 10 sec (not finely).
  • Once the lamb is cooked add spinach and garam masala powder to it and cook for approximately 20 mins on medium high heat. Cook until desired consistency or until oil leaves sides.
  • If you like some tanginess to the gravy then add to 1 tablespoon of tomato puree along with spinach puree.
  • You can even frozen spinach, but it has to be thawed and then boiled it for 10-15 mins.
  • Be careful the gravy will splatter a lot so please do use a high vessel after you add spinach. (I used the same pressure cooker)

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