Lamb & Spinach Curry from Punjab …. a Saucy Little Number!
April 23, 2010 in Uncategorized
This really is a saucy little number. Lamb swimming in a bath of gravy laced with “unrecognisable” spinach! A Great way to get Popeye food – brimming with goodness off the Richter scale – into unsuspecting victims. This is another winter dish that comforts one and is kind to the waste line too. Palak Gosht - originates from the Punjab region of India that is blessed with an abundance of wheat, rice, corn and a cornucopia of vegetables. This is another one of Camellia Panjabi’s recipes from her book, 50 Great Curries of India (Woolies), I made Ally’s easy peasy – naan bread (and it really is easy as anything) with this to mop up the juices and the whole dish went down like a bomb with the Tripepi men.
I had some problems with a flat camera battery (mental note – CARDINAL SIN TO NOT HAVE A FULLY CHARGED CAMERA BATTERY when cooking!) – AND my cat Valentino and my dalmation dog, Bubbles were on the hunt. These two are a formidable thieving duo. They should be tag wrestlers … for they work as a team. Bubbles is one of those sharp little doggies – not intelligent at all, in fact I think she may just be a few sandwiches short of a picnic if you know what I mean – and Tino my cat, who on a normal day won’t have anything to do with Bubbles – has razor sharp claws that are something like fishing hooks!!! These two have opened cupboard doors (the Bubble-ator) and ripped open a 10kg bag of dog food (Tino- the Knife Tripepi) and proceded to munch away on their booty together on the kitchen floor! I walked in to find the Bubble-ators eyes virtually rolling back in her head with glee – thick as thieves they are, thick as thieves.
On this particular occasion,Tino-The-Knife-Tripepi managed to hook at least two of my lamb knuckles off the counter into the gob of The Bubble-ator, who ran outside with them both in her ample jaws - and they had a bit of an afternoon snack together! Tino-the knife Tripepi can hook something without you even seeing him – he is like a stealth bomber – a little black thieving ninja cat!!! And the Bubble-ator is just always hungry ……
Lamb Curry with Spinach – Palak Gosht
1kg lamb – i use knuckles but you could use chops
4 cloves of garlic
1 thumb of ginger
2 – 3 chopped green chillies 3-4 if you like it hot
1 1/2 cups of plain yoghurt (fat free or full fat – your choice)
1/2 tsp cumin powder
200g spinach leaves
1/4 cup oil
1 bay leaf
1 black cardamon
200g finely chopped onion
1/2 tsp cumin powder
6 tomatoes chopped
1 tbl tomato paste
1 tsp salt
nutmeg powder – just a sprinkle
a knob of butter
(i must admit i have altered this recipe slightly – i have increased some quantities
as the first time I made this I found it not spicy enough for my liking)
In a blender – puree the ginger, garlic and green chillies – add 1/2 tsp of cumin powder, the yoghurt
and wizz it to a smooth paste. Put your lamb into a dish and cover it with this marinade – leave to soak
up the flavours for at least 1 hour – preferably more.
In a pot – add a tiny bit of oil and when hot add the spinach (don’t add any water) and cook until all
of the water has evapourated then puree in your blender.
In a nice heavy based pot – heat some oil and fry the bay leaf, cardamom and cloves for about a minute
then add the onions and fry on a medium heat for about 10 minutes, add the coriander powder
and fry fro another 2 minutes stirring all the time. Add the 1/4 tsp of cumin powder give it a quick
stir then add enough water to just cover the onion. Not too much water here peeps!
Cook this until the water has almost all gone then add the meat – together with the marinade – stir it well
and cook over a moderate heat for about 10 minutes or until all the yoghurt is absorbed
Add the tomatoes and tomato paste and cook for a few minutes – then add about 2 cups of water and the tsp of
salt – turn the heat right down now and cover the dish and leave
to cook slowly for a few hours – when the meat is nerly falling of the bone – add the pureed spinach and
check for salt and cook for a few minutes.
You could also add a few potatoes to this dish happily – I do hope that I am not breaking some
Punjabi cooking law by saying this – but you really do get loads of saucy gravy
with this dish – and a few tatties mashed into this would be
Put the curry into a serving dish with and top with a knob of butter,
a grinding of fresh nutmeg and a few leaves of
I served my Palak Gosht with lime and baby brinjal pickles
Punjabi Gobi – another Punjabi dish of cauliflower with shredded ginger
and Ally’s Naan (recipe here) which Riccardo went dilly for!!