Cherry & Dennis Helper Habitat
Pakistani Palak Gosht Spinach Lamb Curry
巴基斯坦菠菜羊肉咖喱
Recipe overview
Small pieces of lamb leg simmer in a tomato spice base before chopped spinach is added. The 55-minute cooking estimate includes frying and simmering; tenderness matters more than the timer.
01
Ingredients
Main ingredients
- 600 g Boneless lamb leg
- 500 g Spinach
- 150 g Onion
- 250 g Tomatoes
Curry seasoning
- 1 tbsp Minced ginger
- 1 tbsp Minced garlic
- 1 tsp Ground cumin
- 2 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 1/4 tsp Chilli powder
- 1/2 tsp Garam masala
- 3/4 tsp Salt
- 250 ml Hot water
Cooking oil
- 2 tbsp Vegetable oil
02
Tools
- Heavy lidded pot
- Knife and board
- Wooden spoon
- Measuring jug and probe thermometer
03
Steps
Step 1
Cube lamb
Remove tough sinew and thick fat and cut lamb into 2 cm cubes; wash hands and clean tools after raw meat.
Step 2
Chop spinach
Wash grit from spinach, remove tough roots, drain and chop finely.
Step 3
Prepare onion and tomato
Thinly slice onion and finely dice tomatoes, keeping them separate.
Step 4
Measure spices
Measure the spices, keeping garam masala for the finish, and measure 250 ml hot water.
Step 5
Brown onions
Heat oil in the heavy pot over medium heat and stir onions for 6 minutes until golden at the edges.
Step 6
Sear lamb and aromatics
Add lamb and cook over medium-high heat for 3 minutes, then add ginger and garlic for 1 minute.
Step 7
Cook tomato masala
Add tomatoes, cumin, coriander, turmeric, chilli and salt; stir over medium heat for 3 minutes until juicy.
Step 8
Add water and cover
Pour in 250 ml hot water, scrape up the browned spices and cover once gently bubbling.
Step 9
Braise until tender
Simmer on low for 30 minutes, stirring occasionally; a fork should enter lamb easily. If firm, continue simmering with a little extra hot water.
Step 10
Fold in spinach
Add chopped spinach in two additions, folding until wilted, then simmer uncovered for 8 minutes.
Step 11
Check and finish
Stir in garam masala; lamb should reach at least 75°C in the centre and be tender, spinach should lose its raw taste and the sauce should be thick but not dry.
Step 12
Serve palak gosht
Turn off the heat and divide the lamb and spinach sauce into four portions; serve hot.
Common mistakes
- Large lamb chunks need longer to soften.
- Undrained spinach makes the sauce watery.
- A safe temperature does not guarantee tender lamb.
- A hard boil dries the curry and scorches its base.
Tips
Use boneless lamb leg in 2 cm cubes; 55 minutes is an estimate, not a tenderness guarantee. Shoulder or older meat may need another 20–30 minutes. Soften the lamb before adding spinach to avoid overcooking the leaves. Add water about 50 ml at a time to keep sauce at the base without making soup.
