Lamb Curry - Palak Gosht
Learn how to make a delicious, melt-in-mouth lamb curry - palak gosht. This is a North Indian dish typically cooked on celebratory occasions.
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Cooking tools:
- Food processor
- Oven
- Stove
- Pan
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Fork
- Mortar and pestle
Ingredients
- Lamb on the bone cut into small chunks: 500 g
- Yogurt: 3 tbsp
- Kiwi peeled & mashed into a paste: 1
- Salt: 1 tbsp
- Chili pepper: 3. dried
- Oil: 6-7 tbsp
- Green cardamom: 3. crushed
- Black cardamom: 1. crushed
- Peppercorns: 8
- Cinnamon: 3cms. stick/cassia
- Bay: 2
- Cumin seeds: 1 tsp
- Potatoes: 100 g. cut into small chunks
- Master masala: 300-400 g
- Salt: ½ tsp. or according to taste
- Chili pepper: ¼ tsp. or according to taste
- Spinach leaves: 150 g. washed
- Kasuri methi: 3 pinches
- Sun-dried fenugreek leaves: Optional
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