Ingredients
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700
-
5
-
2
-
2
-
1/2
-
1/2
-
3
-
1/2
-
1
-
1/4
-
-
-
-
-
Directions
Lamb with Spinach no2 (Palak Gosht),This looks like a lot of ingredients, but was really easy to prepare. We took the meat off the bones to make eating easier, but they add good flavour to the dish. We cheated and used ground spices but they worked well. Cook time is a bit of a guess as it would depend on the age of your lamb! Prep time doesn’t include marinating the lamb. We ate this with chapatis, rice and a raita.,Very Good..used 1 teaspoon of curry powder and canned tomatoes instead of fresh.,Very nice!, It could have done with a bit more chili, and a teaspoon of garam masala. Other than that it was wonderful.
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Steps
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1
Done
|
Remove the Lamb from the Bones, Reserving the Bones. |
|
2
Done
|
Puree the Ginger, Garlic and Green Chil1 in a Blender. |
|
3
Done
|
Whisk the Yoghurt and Add This to the Puree, Together With the First 1/2 Teaspoon of Cumin. |
|
4
Done
|
Add the Lamb Meat to This Mix and Marinate For at Least 1 Hour, Longer If Possible. |
|
5
Done
|
Heat the Oil in a Cooking Pot With the Cinnamon, Cardamon and Cloves. |
|
6
Done
|
When the Oil Is Hot, Add the Onions and Fry For 15 Minutes Over a Low to Moderate Heat. |
|
7
Done
|
Add the Coriander Powder and Saute For 2 Minutes, Stirring Continuously. |
|
8
Done
|
Add the Extra Cumin and Chili Powder and After 10 Seconds, Add a Little Water. |
|
9
Done
|
Cook For Another Minute or Two. |
|
10
Done
|
Add the Meat, Marinade and Reserved Bones, Stir Well and Cook Over a Moderate Heat For 10 Minutes, Until the Yoghurt Is Absorbed. |
