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Place all lamb marination ingredients together in a bowl. Cover and if you have time, allow to marinate for up to 24 hours (the longer the better).
Lamb Curry - Palak Gosht
Learn to make palak gosht with Indian cooking expert, Monica Haldar.
The chef, presenter and food writer founded the acclaimed Indian pop-up restaurant and cookery school The Spice Club, as well as the online cookery school Shikshak.
She is the host of Fine Dining Lovers' Secrets of Indian Cooking series, and an authority on authentic Indian food (with a little help from her mother).
09 December, 2020
Cuisine
serves for
4
ingredients
Lamb Marination
Lamb on the bone, cut into small chunks
500 g
Yogurt
3 tbsp
Kiwi, peeled & mashed into a paste
1
Salt
1 tbsp
You will also need
Chili pepper
3, dried
Oil
6-7 tbsp
The following whole spices are optional
Green cardamom
3, crushed
Black cardamom
1, crushed
Peppercorns
8
Cinnamon
3cms, stick/cassia
Bay
2
Cumin seeds
1 tsp
Other ingredients
Potatoes
100 g, cut into small chunks
Master masala
300-400 g
Salt
½ tsp, or according to taste
Chili pepper
¼ tsp, or according to taste
Spinach leaves
150 g, washed
Kasuri methi
3 pinches
Sun-dried fenugreek leaves
Optional
Learn how to make a delicious, melt-in-mouth lamb curry - palak gosht. This is a North Indian dish typically cooked on celebratory occasions. Bone-in lamb pieces are first marinated, then cooked in Monica's Master Masala and finally roasted in the oven with fresh spinach. The recipe also includes a secret ingredient, which results in tender, falling-off-the-bone lamb, in less than an hour.
Step 01
Step 02
Pre-heat oven at 240c.
Heat oil in a pan. Once hot, add the whole spices (add what you have in).
Step 03
When the spices begin to sizzle, add the marinated lamb. Cook on a high heat and mix, allowing meat to seal for 3-4 minutes. You are looking for any water that is released from the lamb to completely evaporate. Then add the potatoes and mix again. Now, reduce the heat and add the Master Masala and stir through.
Step 04
Add hot water to cover everything in the pan (approx. 700ml) and mix well. Add salt, chilli powder and sugar. Place a lid on and put in the oven
Step 05
Cook for 10 minutes. Then reduce heat to 180c, mix and cook for 25 minutes.
Step 06
While the lamb is in the oven, wilt the spinach along with 100ml water for 3-4 minutes until soft and tender. Allow to cool. Then, using a food processor, grind into a paste. Keep aside.
Step 07
When the lamb has cooked for 25 minutes, add the spinach paste to it and mix. Place the lid back on and cook for a further 10 minutes.
Step 08
Remove the palak gosht from the oven. Taste for salt/chilli etc., and adjust accordingly. Garnish with cream and serve with rice or your favourite Indian bread.
