Roasted Gosht Palak Lamb Spinach Curry

This slow roasted Lamb Gosht Palak was the star of the show at my recent Mughlai cookery class. Marinated lamb roasted in whole spices and a glorious caramelised rich masala. 3 words = melt in mouth. A dish fit for a Moghul King or Queen 🤴🏽👸🏽. When I posted a snap of this on instagram and facebook, I didn’t expect so many requests for the recipe. (I also didn’t realise the pool of green spinach would turn out to be so photogenic). Thankfully this dish tastes as good as it looks so enjoy the recipe. Pop a comment or share a photo of your recreation if you make it!

Roasted Gosht Palak Lamb Spinach Curry

Servings: 4

Ingredients

For the marinade:

  • 850 g leg of lamb boneless cut into 2” chunks
  • 4 tbsp yoghurt
  • 1 tsp salt
  • 1 tsp garam masala

To cook the lamb:

  • 5 tbsp ghee or oil
  • 3 bay leaves
  • 4 green cardamoms crushed open
  • 1 black cardamom crushed open
  • 3 cms cinnamon stick
  • 4 cloves
  • 3 medium onions thinly sliced
  • 8 cloves garlic grated
  • 3 ” ginger grated
  • 1 ½ tsp salt or according to taste
  • 6 tbsp tomato passata
  • 2 green chillies finely chopped
  • ½ tsp paprika
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • 1 ½ tsp garam masala
  • 1 tsp coriander powder
  • 250 g fresh spinach

Instructions

  • • Place all the ingredients in the “marinade ingredients” list in a bowl. Mix together & cover. Ideally allow the lamb to marinate for 24 hours. If not, overnight is acceptable.
    • Pre-heat oven at 220*C. Heat ghee/oil in a pan. Once hot, add the bay leaves, green and black cardamoms, cinnamon stick and cloves. They should begin to splatter immediately.
    • Now add the onions and cook until translucent-this should take about 4-5 minutes. Add the ginger and garlic at this point and cook on a medium heat for a further 10-12 minutes or until they turn fully golden brown.
    • Now add the tomato pasata along with the green chilli. Cook for a further minute. Reduce the heat and then add the salt and all of the dry spice powders and cook for 2 minutes.
    • Now add the marinated lamb to the pan. Cook on a medium/high heat, mixing continuously for 5 minutes or until it begins to seal.
    • Now transfer to an ovenproof pan. Add enough water so the lamb is completely covered and place in oven. After 30 minutes, give the lamb curry a mix and reduce temperature to 180*C and place a lid on top.
    • Bring half a cup of pan of water to the boil. Place the spinach in the pan and as soon as it is wilted (should take about 2 minutes) remove and drain using a sieve. Place in a food processor and blitz into a paste. 
    • Once the lamb has been cooking an hour, add the wilted spinach and then cook for a further 45-60 minutes or until the lamb is tender. (If you ever see that the lamb curry is looking a little dry, you can add some water). 
    • Remove from oven. Taste for salt/chilli and adjust accordingly. Finish with fresh coriander.

Notes

 Feel free to pick out the whole spices before serving.
If you want to slow roast, after the first 30 minutes, drop the temperature to 175c and cook for 3-4 hours (checking on it every 40 minutes or so). 

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