Dairy-Free Palak Gosht (Spinach and Lamb Curry)

Ingredients

• about 680 g Lamb
• about 450 g Spinach
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 1 tbsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 cup Coconut cream
• 3 tbsp Vegetable oil
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 3 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 large onion, chopped into 1.27 cm pieces, and cook, stirring occasionally, for 8-10 minutes, or until golden brown and softened. Add the 2 tablespoons of ginger-garlic paste and cook, stirring constantly, for 1 minute until fragrant.
2. 2Add the about 680 g of lamb, cut into 3.81 cm cubes, to the pot. Brown the lamb on all sides, which should take about 5-7 minutes. Add the 2 medium tomatoes, chopped into 1.27 cm pieces, and cook for 3-5 minutes, stirring occasionally, until they begin to soften.
3. 3Stir in the 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
4. 4Add the about 450 g of spinach to the pot. Stir until the spinach wilts down into the lamb mixture, which should take about 2-3 minutes.
5. 5Pour in approximately 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the lamb is fork-tender. The internal temperature of the lamb should reach 71°C.
6. 6Stir in the 1/2 cup of coconut cream. Cook for another 5 minutes, uncovered, allowing the sauce to thicken slightly. Taste and add more salt if needed.
7. 7Serve the Dairy-Free Palak Gosht hot. It pairs well with rice or gluten-free roti.

Substitutions

Related Guides