Recipe for Palak Makhani Gosht
Ingredients
- 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
Assembly
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
Palak Makhani Gosht Photos
by Pak101.com (few years ago!) / 1635 views