We are cooking up a treat.
It will be served shortly...
Palak Gosht is well known Indian sub continental dish preferred in Northern Parts of India.
Lamb Meat :- 500 gm
Yogurt :- 1 Cup
Garlic Paste :- 1 tsp
Ginger Paste :- 1 tsp
Coriander Powder :- 1 tsp
Cumin seeds - Jeera :- 1 tsp
Garam Masala :- 1 tsp
Green Chili (chopped) :- 2 tsp
Red Chili Powder :- 1 tsp
Salt :- 1 tsp
Oil :- 1/4 Cup
Spinach :- 500 gm
Fenugreek Leaves :- 250 gm
Ghee :- 4 tbsp
Onion (skinned and thinly sliced) :- 1 medium
Ginger (cut into matchsticks) :- 1 inch piece
Heavy base Pan
Remove extra fat from meat and then cut it into 1-inch pieces.
In the large bowl, mixyogurt, ginger, garlic, cumin seeds, coriander powder, garam masala, chili powder,salt and green chilies together.
Put lamb pieces in it and curd. Mix well. Leave this mixture in refrigerator for 4 hours.
In a pan, heat oil and add these marinated lamb pieces. Stir-fry until it turns brown.
Add one cup boiling water and cook until it gets tendered.
Add some spinach and cook over medium heat.
In a frying pan, heat ghee and addginger andonion. Fry till they become golden brown.
Serve hot with steamed rice or roti.