Скачать или смотреть Degi Palak Goosht - Lahori Shadi Wali Palak Goosht(Spinach and lamb curry) recipe by Masala Plus

Degi Palak Goosht - Lahori Shadi Wali Palak Goosht recipe By Masala Plus
This Palak Goosht (Spinach and lamb curry) recipe has been a favourite in my family for a long time. I learned it from my aunt, who used to make large batches of this Shadi Wali Palak Goosht. Whenever I host a dinner party, this is the dish I make as a must, and it's always a hit.
I have amazing memories of attending weddings in Lahore, where I first fell in love with Palak Goosht. If you remember or have memories of Shadi Wali Palak Goosht, give this recipe a try - I'm sure it will become your favourite too!

Ingredients:
Spinach bunches: 6
Meat: 1 kg (lamb, mutton, or chicken) I have used lamb
Onions: 2
Tomatoes: 3, peeled and chopped
Ginger: 1 inch, crushed
Garlic: 7-8 cloves, crushed
Cinnamon: 1 stick
Black cardamom: 2-3 pods
Red whole chillies: 3-5 * Green cardamom: 2-3 pods * Cumin seeds (Zeera): 1 tbsp
Nutmeg (Jaifal): 1 or 1 tsp powdered * Mace (Javitri): 2-3 blades
Coriander powder: 1 tbsp
Cumin powder: 1 tbsp * Salt: 1 tbsp or to taste
*Red chilli powder: 1 1⁄2 tsp
Yogurt: 1 cup- I missed to record that bit
Green chillies: 4-5, whole
Garam Masala: 1 tsp
Kasuri Methi (dried fenugreek leaves): 1 tbsp
Oil: 1 cup/ghee
*Milk: 1/2 cup
Instructions:
Chop and wash the spinach.
Steam them with a little water until tender.
Grind the spinach with 1⁄2 cup of milk, grind to your desired consistency (you can fully grind, partially grind, or leave it whole). This recipe and the authentic recipe requires fully grind palak.
In a pan, combine the meat, chopped onions, crushed ginger and garlic, and chopped tomatoes.
Add all the spices (cinnamon, black cardamom, red chillies, green cardamom, cumin seeds, nutmeg, mace, coriander powder, cumin powder, salt, and red chilli powder) and mix well.
Add 1 glass of water and cook on medium low heat until the meat is tender (about 40-45 min for lamb).
Once the meat is tender, add yogurt and fry until oil separates, then add the spinach puree.
Add whole green chillies, Kasuri Methi, and Garam Masala. Add oil or ghee
Cook until the oil separates from the mixture.
Garnish with julienned ginger