Palak Gosht
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Author asini85 Yield No Value
Published Aug 12, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Spinach Standing Time 1 hour

Recipe of Palak Gosht

Ingredient Name Quantity Unit
Oil Or Ghee 2 Tablespoons
Medium Onions, Sliced Thinly 2 Numbers
Cloves Garlic, Crushed 6 Numbers
Fresh Ginger-root 2 oz
Turmeric 1.5 Teaspoons
Chilli Powder 2 Teaspoons
Ground Black Pepper 1/2 Teaspoons
Ground Fenugreek 1/2 Teaspoons
Ground Coriander 2 Teaspoons
Ground Cumin 1 Teaspoons
Hot Paprika 2 Teaspoons
Lean Diced Lamb 2 Lbs
Coconut Cream 800 ml
Salt 1.5 Teaspoons
Curry Leaves 2 Leaf
Frozen Chopped Spinach 1 Numbers


Heat oil in heavy pan.  Add onions and fry until golden brown Add
garlic, ginger and all spices except salt Fry for 5 minutes until
fragrant. If mixture is too dry add a little water.  Stir regularly to
prevent burning Add lamb and toss through to coat with onion/spices. Fry
further 10 minutes, stirring to prevent burning/sticking Add thawed
spinach and mix thoroughly.  Add coconut cream and salt. Stir well.  Add
curry leaves, bring to a rapid boil Reduce heat and allow to simmer for
at least _1.5_ hours covered.  Remove lid and simmer till sauce reduces,
usually 15-30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry reduce
by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.

Posted Aug 12, 2007

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