Lamb stew with a spinach sauce (Palak gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 196) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30.

  • westminstr on January 18, 2013

    For me this was good, definitely not great. Next time add the onions first before garlic and ginger so they can brown properly. And fewer cloves in the masala. For an even easier (and possibly tastier) meal, try again with the following changes: beef stew meat for lamb and frozen methi instead of spinach. Can also sub a commercial curry blend for the homemade masala.

  • Jane on October 24, 2012

    The cubed meat was marinated in yogurt for a few hours which apparently makes for a curdle-free sauce. Making fresh masalas really gives a great flavor boost to these curries - it will be interesting to see whether the same is true using the same spice mix after a few weeks. The wilted spinach and browned lamb cook in a blended sauce of browned onions, garlic, ginger, tomato paste and the masala. The prep time was pretty quick and the last 30 mins cooking needed no supervision beyond an occasional stir so a good every-night dinner.

  • Delys77 on October 22, 2012

    Pg. 196 This dish was excellent. The masala used has lovely notes of orange from the coriander, and just a little heat, combined with all the warming effects of cloves, cumin, and black pepper, that all together make a perfect compliment to the earthiness of the lamb and the spinach. It is also quite healthy with the addition of a pound of spinach. Overall I would definitely repeat this dish. The only concern when it was cooking is that the lamb looks to be steaming at the beginning as it lets off water and the yogurt marinade also adds liquid to the pan, but as the author states the pan dries out by the end of the first stage and you get a nice bit of browning.

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