Chef @ Home ~ Palak Gosht

1 kg lamb, cleaned and cut into pieces
400 gms spinach, cleaned and roughly chopped
7-8 green chillies, chopped
2 tbsp ghee
2 bay leaves
4 green cardamoms
1 inch cinnamon stick
4 cloves
1 tsp black pepper powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp cumin seeds

1 large onion thinly sliced
1 large tomato chopped
1 tbsp ginger paste
1 tbsp garlic paste
Salt to taste
Blanch the spinach in boiling water for a few minutes and drain. Grind it to a smooth consistency.

Heat the ghee in a thick-bottomed pan. Add bay leaves, whole garam masala and cumin seeds. When the cumin seeds begin to splutter (not turning brown), add the sliced onions.

Cook till the onions turn pinkish-brown.

Add the lamb pieces and chopped green chilies and cook on high heat stirring constantly for three to four minutes. Add the ginger-garlic paste and keep frying covering the pan all the time. Now add the dry spices and salt.

Cover and cook for five minutes.

Now add the chopped tomatoes.

 

 

 

 

Add the spinach paste and cook till lamb is tender and blends with the spinach and tomato.

 

 

Garnish with julienned ginger.

 

 

 

 

Serve hot with naan and garden salad.