Recipe for Palak Makhani Gosht


  • Prep-cook Spinach
  • 1. Chopped Mustard greens: 1¼ Pound
  • 2. Salt: ¼ teaspoon
  • 3. Water: one to 2 qaurts
  • Precook Lamb
  • 1. Lamb (cubed): 2 Pounds
  • 2. Ghee: ½ cup
  • 3. Finely Chopped or ground Onions: 1 cup
  • 4. Chopped Fresh Ginger: 1 Inch
  • 5. Minced Garlic: 2 Tablespoon
  • 6. Coriander powder: 1 Tablespoon
  • 7. Cumin Powder: 1 Tablespoon
  • 8. Clove powder: ¼ teaspoon
  • 9. Cinnamon powder: ½ teaspoon
  • 10. Cardamom powder: 1 teaspoon
  • 11. Fenugreek seed powder: ½ teaspoon
  • 12. Water: 1½ Cup
  • Assembly
  • 1. Salt: 1 teaspoon
  • 2. Lal Mirch powder (Cayenne): 1 teaspoon
  • 3. Heavy Whipping cream: ½ Cup
  • 4. Unsalted Butter (½ stick): ¼ cup
  • 5. Fresh chopped Cilantro: ¼ cup

Cooking Directions

Pre- cook Spinach
Salt and Mustard greens in a pot. Add water till the spinach are covered and water is just slightly over the spinach. Bring it to a boil.

Cook for 10 minutes. Drain. Puree Spinach in a food processor.
Pre-cook Lamb

Lamb is cut about 1? to 1½” cubes. Wash lamb. Set aside

Heat Ghee in a heavy bottom pan. Add lamb. Fry till lamb has been browned all around ( 8 minutes). Remove browned lamb set aside

Add very finely chopped onions sauté till brown about 5 minutes

Add minced Garlic and minced ginger. Fry about two minute

Coriander powder, Cumin Powder, Clove powder, Cinnamon powder, Cardamom powder, Fenugreek seed powder. Fry for about one minute.

Add browned lamb and water. Bring it to a boil. Immediately turn down heat to a simmer and cover.

Do NOT cook on a rolling boil. It must simmer as the bubbles rise from bottom and come to top. Let it simmer Covered (Lid On) till tender. It will take about one hour of simmering

Add pre-cooked spinach to lamb. Stir. Keep cooking on a very low heat

Add Salt, pepper to taste. continue cooking till meat is tender most of water is gone. Adjust spices.

Stir in Cream and butter. Cover the dish. On a very low heat simmer for 10 minutesStir in Cilantro

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