Recipes
Palak Gosht (Mutton Curry with Spinach)
Serves 4-6
| Prep Time: 5 mins
| Cook Time: 2 hours 10 min
| Total Time: 2 hours 15 min
Discover The Recipe
Juicy, tender bites of slow-cooked lamb and a rich curry sauce unite to form a delicious Lamb and Spinach Curry (Palak Gosht). Made from simple ingredients, this curry is anything but a simpleton and is very popular in Pakistan and India. The Piquant Post team makes only the fresh ingredients in our authentic Garam Masala blend. Freshly ground spices are key to building complex aroma and flavor and the combination of ingredients makes every bite satisfying. Served with fragrant Basmati rice, this is a hearty and easy meal to add to your recipe rotation.
Garam Masala is a staple of South Asian cooking and literally translates to 'Warm Spice' in Hindi. While our blend is not fiery hot, heat can build from chilis, depending on how much you use. The blend is balanced by other traditional 'warming spices' of cinnamon, cloves, cardamom, and star anise, which lend a beautiful flavor and aroma to any dish. This blend is so good, that you'll want to have some table side for sprinkling on every bite. Use Garam Masala in any number of soups, stews, and curries, or sprinkle on grilled meats like lamb or chicken.
Ingredients
1 lb lamb, bone-in, chopped into 2-3” pieces
1 tsp salt
2 Tbsp vegetable oil (canola, avocado or olive also ok)
1 onion, chopped
1 tsp ginger, diced
1 tsp garlic, diced
1.5 Tbsp Piquant Post Garam Masala
1 can (15oz) crushed tomatoes
2 cups water
1 lb spinach, roughly chopped
½ tsp salt or to taste
Cilantro, for garnish
Notes
We love to slow cook lamb. The slow cooking helps the connective tissue and collagen break down into gelatin, yielding a juicy, tender bite.
If 2 cups of water is not enough to cover the lamb, add a bit more to completely cover the meat. We often check after 25 minutes to ensure there is enough liquid to cover the meat. At a proper simmer and a covered pot, you should be okay, but always good to check.
If it is summer and you find fresh tomatoes, substitute for an even richer taste.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Season the lamb pieces with salt. Heat oil in a large stockpot over Med-High heat. Add lamb, brown the meat on all sides, for a total of about 10 minutes. Remove lamb from the pot and set aside.
Add onions and saute for 3-4 minutes. Add garlic, ginger and Piquant Post Garam Masala. Stir for 30 seconds, until fragrant. Add crushed tomatoes, lamb and 2 cups of water.
Stir and bring to a boil. Lower heat to a simmer, cover and simmer for 1.5 hours. Lift the cover and add chopped spinach. Partially cover the stock pot and simmer for another 30 minutes. Add salt to taste.
Serve with fresh basmati rice and cilantro!
Alternatives & Substitutions
If you prefer to not use lamb, substitute with beef chuck steak.
Garam Masala is an essential seasoning in South Asian cuisine from India to Afghanistan. Fragrant and pleasantly spicy, this blend is loaded with flavor and versatile. Use in lentil stews, curries, rice dishes, or season meats and veggies directly.
This Afghan Chicken Pulao is hearty and packed with flavor.
This Pakistani style Chicken Korma or Afghan Chicken Pulao are guaranteed to be a crowd pleasers.
Garam Masala can also be used to spice up and add authentic Indian flavor to just about any dish. Some of the Indian dishes we’ve made with Garam Masala are our Chana Masala and Chicken Tikka Masala
Try one of our favorite vegan Indian recipes, Saag Tofu (spinach with tofu).
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Palak Gosht (Mutton Curry with Spinach)
Serves
4-6
Prep Time
5 mins
Cook Time
2 hours 10 min
Total Time
2 hours 15 min
Ingredients
1 lb lamb, bone-in, chopped into 2-3” pieces
1 tsp salt
2 Tbsp vegetable oil (canola, avocado or olive also ok)
1 onion, chopped
1 tsp ginger, diced
1 tsp garlic, diced
1.5 Tbsp Piquant Post Garam Masala
1 can (15oz) crushed tomatoes
2 cups water
1 lb spinach, roughly chopped
½ tsp salt or to taste
Cilantro, for garnish
Instructions
Season the lamb pieces with salt. Heat oil in a large stockpot over Med-High heat. Add lamb, brown the meat on all sides, for a total of about 10 minutes. Remove lamb from the pot and set aside.
Add onions and saute for 3-4 minutes. Add garlic, ginger and Piquant Post Garam Masala. Stir for 30 seconds, until fragrant. Add crushed tomatoes, lamb and 2 cups of water.
Stir and bring to a boil. Lower heat to a simmer, cover and simmer for 1.5 hours. Lift the cover and add chopped spinach. Partially cover the stock pot and simmer for another 30 minutes. Add salt to taste.
Serve with fresh basmati rice and cilantro!
Notes
We love to slow cook lamb. The slow cooking helps the connective tissue and collagen break down into gelatin, yielding a juicy, tender bite.
If 2 cups of water is not enough to cover the lamb, add a bit more to completely cover the meat. We often check after 25 minutes to ensure there is enough liquid to cover the meat. At a proper simmer and a covered pot, you should be okay, but always good to check.
If it is summer and you find fresh tomatoes, substitute for an even richer taste.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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