Lamb Palak/Saag Gosht (Lamb Spinach Curry)

6 servings


15 minutes

active time

55 minutes

total time


2 bunches spinach

2 lb lamb

2 tablespoon ghee

1 large onion (finely chopped)

1 large tomato (finely chopped)

½ inch ginger (grated)

5-6 cloves garlic (grated or finely chopped)

1-2 green chili (finely chopped (adjust as per taste))

1 tablespoon kasuri methi (fenugreek)

¾-1 tsp salt ((adjust as per taste))

½ teaspoon cumin seeds

1 bay leaf

1 black cardamom

2-3 cloves

½ teaspoon chili powder ((or cayenne))

1 teaspoon amchur

1 teaspoon garam masala


Prep the spinach:

Wash the spinach thoroughly.

Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes.

Strain the spinach and refresh with cold water to stop cooking any further.

Blend the spinach in a blender. Set it aside.

Make the curry base:

Heat a frying pan, and add 1 tablespoon of ghee. Add cumin seeds and let them splutter.

Add black cardamom, cloves, and bay leaves. Saute for a few seconds.

Add onions and fry until they are lightly golden.

Add ginger, garlic, and green chili. Saute for a further 1-2 minutes.

Add fenugreek, amchur, red chili powder, and salt. Mix well.

Add tomato and cook for a few minutes until they are soft and pulpy.

Add garam masala and cook until the spices and tomatoes are done.

Add the spinach puree and mix well.

Let it simmer for 4-5 minutes.

Brown the lamb and finish the curry:

In a separate pan, heat 1 tablespoon of ghee.

Add the lamb pieces and mix well. Cook the lamb on high heat until it browns from all sides.

Add little water and bring to boil. Cover and simmer until the lamb is almost cooked (approximately 15 minutes).

Add the spinach gravy and mix well. Add ½ cup hot water to adjust consistency if needed. Bring to a boil.

Simmer for 5-6 minutes or until the curry comes together and reaches desired consistency.

Serve hot.

6 servings


15 minutes

active time

55 minutes

total time
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