Banarasi Spinach Curry Recipe

Spinach Lamb Curry

Palak Gosht - BSPLACU

A rich spinach lamb curry with tender lamb, warm whole spices, butter and fresh cream. Comforting, hearty and full of flavour.

Watch recipe video

Ingredients

• 250g boneless lamb or mutton, cut into cubes
• 1/2 tsp whole cumin
• 3 cloves
• 2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1 black cardamom
• 1 cinnamon stick, 1 inch piece
• 1 bay leaf
• 2 tbsp vegetable oil
• 100g onion, sliced
• 2 tsp ginger paste
• 2 tsp garlic paste
• 500ml water
• 1 packet Banarasi Spinach Curry
• 2 tsp butter, softened at room temperature
• 2 tsp fresh cream
• 250ml water or lamb stock
• 1 tbsp fresh coriander, chopped

Method

1. Coarsely grind all whole spices in a spice blender or in a mortar and pestle.

2. Tie the spices in a small cheese cloth and set aside.

3. Heat oil in a deep pot and sauté sliced onion until light golden brown.

4. Add boneless lamb and sauté until browned.

5. Add ginger paste and garlic paste and sauté for 3 minutes.

6. Add 500ml water and the spices tied in cheese cloth.

7. Stir well. Bring to a boil and cover the pot with a lid. Reduce heat to low and cook for 1 hour, or until the meat is tender.

8. Remove from heat. Strain the meat and keep the liquid aside.

9. In the same deep pan, heat 250ml lamb stock. Empty the full sachet into the pan and mix well.

10. Bring to a gentle simmer.

11. Add fresh cream and butter. Add the cooked lamb to the gravy and cook for 2–3 minutes, stirring well.

12. Adjust salt and spice if required. Add 30ml water if you want it thinner.

13. Garnish with chopped coriander leaves and serve hot with rice or Indian bread.