Palak Gosht‏ of Indian Cuisine

Palak Gosht‏ of Indian Cuisine

We tried lamb in Andalusian style and now let’s change continent, in Asia and try the Indian style…
What is special about this recipe is that the character of a curry comes not just from the quantity of types of spices that the cook uses but from the way in which they are used. Camellia Panjabi, the writer if the book “Fifty Great Curries of India” specifies in her book that the sequence in which you add the spices to the dish is critical because each spice has its own pattern of releasing flavor with heat…if all the spices are added simultaneously, either some will burn or some will remain uncooked, meaning that the flavor remains unreleased.” Camellia advises serving it with Indian bread rather than rice…

Ingredients

  • 675 g lamb
  • 2 cm x 5 mm piece of fresh ginger
  • 2 plump garlic cloves
  • 1-2 green chilies
  • 1/2 cup yogurt
  • 1/4 teaspoon cumin powder
  • 200g spinach leaves or frozen pureed spinach
  • 1/4 cup oil
  • 1 cinnamon or bay leaf
  • 1 black cardamom
  • 2 cloves
  • 225g onions, chopped
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 2 medium tomato paste
  • 1 tablespoon salt
  • A little nutmeg powder, to sprinkle
  • A knob of butter (optional)

 

Cooking method

Indian way of cooking lamb starts by soaking the lamb in warm water for 15 minutes to lighten the color.

Soak the lamb in warm water for 15 minutes to lighten the color.

Puree the ginger, garlic and green chilly in a blender. Whisk the yoghurt and add to the ginger/garlic puree, together with the 1/4 teaspoon cumin powder.

Marinate the lamb in this mixture for at least 1 hour, longer if possible. Meanwhile, blanch the spinach in boiling water with a little salt for 10 seconds, drain and puree the spinach.

Heat the oil in a cooking pot with cinnamon or bay leaf, cardamom and cloves. When the oil is really hot and the cinnamon leaf begins to fry, add the onions. Fry for 15 minutes over a low to moderate heat.

Add the coriander powder and sauté for 2 minutes, stirring continuously. Add the 1/2 teaspoon cumin powder and after 10 seconds add a little water. Allow the spices to cook.

When ready to serve, sprinkle with a little nutmeg and add a knob of butter if liked!

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