Palak Gosht (Lamb with Spinach)
|
Author: Denni Schnapp Status: published Published: Oct 27,2008 license cc-by-nc-sa tags: Cooking, Food, Spices, Curry,
|
Share on Twitter600g spinach: steam (with water clinging to leaves), cool and chop.
500g lamb: dice and brown. Set aside and deglaze the pan with a splash of water. Set that aside as well.
1 onion: slice and fry until light brown. Then add:
2cm ginger & 5 cloves garlic (crushed), 1-2 chillies (finely chopped), 1tsp each cumin and coriander powder. Fry 2 min.
Add 3-4 skinned, chopped tomatoes and a few pinches tumeric. Fry gently, stirring, until the oil or ghee separates and rises to the surface.
Stir in the meat and continue frying a few minutes, then add the stock from the pan and water to just cover. Cook gently for ca. 45 minutes (reduce liquid if necessary), then add spinach for a final ten minutes.
