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Makhani Paalak Gosht (Buttery Lamb and Spinach) Recipe

Boneless leg of lamb (sirloin) in a creamy sauce made with spinach

This is a North Indian dish. There are three basic steps to making Paalak gosht. Paalak is spinach. Of course Gosht is the Goat meat. We will use Lamb. You may use mutton or beef. We will pre-cook lamb, pre-cook spinach, and then cook them together. The mutton will cook for a total of about 90 minutes or longer.

How to cook lamb?

Ingredients

Prep-cook Spinach

1. Chopped Mustard greens: 1¼ Pound

Two 10oz frozen boxes may be thawed and used

2. Salt: ¼ teaspoon

3. Water: one to 2 qaurts

Precook Lamb

1. Lamb (cubed): 2 Pounds

Ask butcher to Cube Sirloin from the leg of lamb 1 to 1½" boneless cubes

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

Method

Pre- cook Spinach

1. 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

2. Lamb is cut about 1" to 1½" cubes. Wash lamb. Set aside

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

3. Add very finely chopped onions sauté till brown about 5 minutes

4. Add minced Garlic and minced ginger. Fry about two minute

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

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

7. 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

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

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

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

4. Stir in Cilantro

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