Today I am going to be sharing a very easy and homey recipe for palak gosht. It is a delicious preparation of meat and vegetables, just the way this Pathan girl likes her food. It’s so good and when eating with naan or plain basmati rice, it definitely hits the spot.
Let me show you how this bad boy is made.
First, you’ll need two pounds of trimmed leg of lamb cut into 2 inch cubes. I buy a leg of lamb every now and again from Costco (it’s halal there, fyi!) and while it does take time to clean off the silver skin, hard fat, and other gunk, it is good quality meat. I freeze the lamb and whenever I need to make something, I let the meat defrost in the fridge for a day and it’s ready to cook.
Forewarning: this next picture doesn’t look appealing, but it’s cleaned lamb.
Into the pressure cooker, add two pounds of lamb and 2 cups of sliced onion
- 3 teaspoons of kosher salt
- 3 teaspoons of coriander powder
- 2 teaspoons of cumin seeds
- 1/2 teaspoon of turmeric powder
- 1 1/2 teaspoon of red chili powder
- 1/2 teaspoon garam masala
Add in one and a half cups of water, or enough water for your pressure cooker to work, and let it cook until the lamb is softened. My Cuisinart pressure cooker takes 23 minutes for lamb cubes.
Now, to give spinach some depth, in South Asian cooking, they always lace spinach dishes with some fenugreek. You can do this in two ways, by adding two teaspoons of dried fenugreek that you’ve warmed up in your palms or using frozen fresh fenugreek leaves – the option I am going to be using.
I buy my frozen fenugreek from my local Indian grocery store in a bag that looks like this.
Once your meat has finished cooking, you can either be patient and wait for the pressure cooker to release the steam naturally, or be impatient like me and use the manual release so you can get the show on the road.
Because my pressure cooker is narrow and tall, it will take a long time for liquid to evaporate, so I need a larger, broader pan for this. I have a large Le Creuset Pot, so I simply dumped all the contents of the pressure cooker into my large pot and turned the heat on high.
Because we added oil into the pan, the meat and gravy will eventually slightly fry and you’ll want to allow this to happen, again, stirring occasionally, until the oil separates and floats to the top.
To brighten up the flavors, we’ll add 1/3 cup of chopped cilantro and one Serrano chile that you’ve minced.
I hope you guys try this recipe out. Please let me know if you do!
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- 2 lb. trimmed leg cubes cut into 2 inch pieces
- 2 cups of sliced yellow onions
- 1 whole head of garlic, peeled
- 1 roma tomato, cut into chunks
- 3 tsp kosher salt
- 3 tsp coriander powder
- 2 tsp cumin seeds
- ½ tsp turmeric powder
- 1.5 tsp red chili powder
- ½ tsp garam masala
- 1.5 cups of water or enough to cover lamb in your pressure cooker
- 2 lb frozen chopped spinach, defrosted
- 2 tsp dried fenugreek leaves or 2 cubes of frozen fenugreek leaves
- ⅓ cup of vegetable oil
- ⅓ cup chopped cilantro
- 1 serrano chile, chopped
- Put lamb, onion, tomato, all spices, and water into a pressure cooker and cook on high heat for 23 minutes or until your lamb is softened - if not using a pressure cooker add all ingredients and boil lamb until it is softened, about an hour or two adding water to as needed
- Once lamb is cooked, add in oil and boil liquid down until a thick gravy and no water is remaining and the lamb frys itself which will take about 15-20 minutes
- Add in the defrosted greens and cook for 7-10 minutes stirring occasionally
- Add in chopped cilantro and chopped chiles and allow to steam for 5 minutes
- Serve with warm white rice