Palak Gosht


(Halal) Lamb               1kg

Spinach                     1kg (frozen or tinned)

Onions                       3 medium sized

Vegetable Oil              300ml

Salt                           2 tsp

Chili Powder                3 tsp

Water                        500ml

Tomato                      1 tin (crushed)

Ginger                       2 inch cube

Garlic                        6 cloves

Turmeric                    0.5 tsp

Cumin Powder             1 tsp

Fresh Coriander           0.5 bunch (Chopped)


1)    Place the Spinach in a saucepan with one finely chopped Onion.  Add 50ml of Vegetable Oil, 0.5 tsp of Salt, 0.5 tsp Chili Powder and let the mix boil until the water evaporates.  Once the Spinach is cooked leave it the side.

2)   In another large saucepan add the remaining Oil, Chopped Onions and Tomatoes.  Cook until lightly brown.  Add the remaining Salt and Chili Powder, Ginger, Garlic,  Turmeric, Cumin and gently fry until  the oil separates and rises to the surface of the mash.

3)   Add the Lamb and cook until the Lamb is dry.

4)   Add the Water and cook until the Lamb is tender.  (One hour at least).

5)   Once the Lamb is cooked, add the Spinach.  Stir well, add the fresh Coriander and simmer gently for ten minutes.  Serve.