Wednesday, February 27, 2008

Palak Gosht ( Spinach and meat)


1 kg of mutton/lamb or chicken
4 onions
1” piece of ginger
6 garlic cloves
4 green chillies
½ cup yoghurt
¼ and then ½ teaspoon cumin powder
200 grams spinach leaves, frozen works fine
1 bay leaf
1 black cardamom
3 cloves
1 teaspoon coriander powder
¼ and then ½ teaspoon cumin powder
3 tomatoes chopped
A pinch of nutmeg


Soak the meat in water. Grind the ginger, garlic and green chillies. Add the yoghurt and ¼ teaspoon cumin powder to this and blend some more. Drain the meat and marinate it in the above mixture for at least an hour.

To cook:

Heat the oil; add the bay leaf, cardamom and cloves. Add onions and fry till brown

Add the coriander and cumin powder and fry till spices cook

Add the marinated meat and cook for 10 minutes

Add the chopped tomatoes with a little hot water and salt

Cover the dish and simmer till the tomatoes get soft and the oil separates from the paste

Add the chopped/frozen spinach at the end and mix in

Sprinkle a pich of nutmeg powder over the dish at the very end.

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