Palak Gosht — Lamb Shoulder with Spinach

Ingredients

• 2 lb Lamb Shoulder, in chunks
• 1½ lb spinach, washed and roughly chopped
• 4 tbsp ghee
• 2 onions, chopped
• 2 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1½ tsp red chili powder
• 1 tsp turmeric
• 1 tbsp coriander powder
• 4 green chilies
• 2 cups water
• 1 tsp garam masala
• 2 inches ginger, julienned

Method

1. Brown the onions in the ghee, add the ginger-garlic paste, then sear the Lamb Shoulder until well colored on all sides.
2. Add the tomatoes, chili powder, turmeric, coriander, and salt. Cook, stirring, until the masala darkens and the ghee pools at the edges, 10 minutes.
3. Pour in the water, cover, and simmer 45 minutes until the meat is tender and pulls apart with light pressure.
4. Wilt the spinach and green chilies in a separate dry pan just until collapsed, 3 minutes, then chop or briefly blend. Cooking it separately and briefly is what keeps the color bright.
5. Fold the spinach into the meat and cook uncovered 8 minutes to thicken. Finish with garam masala and julienned ginger, and serve with roti.