If there is one thing that conveniently finds it’s way into my grocery cart every single week, then it has to be a family-sized bag of organic baby spinach. Funny as it may sound, this is one vegetable that is always welcomed at our dinner table – even more than carrots and cucumbers. Hubby Dear, Baby Dear and myself included, love spinach so much that I manage to add it to almost everything I cook; and it is always happily gobbled up by us!
This past weekend the weather took an unexpected turn and went from dry, scorching hot to rainy and chilly, all in a matter or minutes! Needless to say, Baby Dear’s soccer game got cancelled, a potluck picnic at the park got postponed and we found ourselves cuddled on the couch with a huge list of movies to pick from on Netflix. It was a nice change from the busy weekend routine we were used to and I wanted to make the most of it by whipping up a warm, comforting dinner for us.
I love the process of slow cooking on nights like these – there’s no hurry to dish out the food, chopping and prepping the ingredients feels almost therapeutic, and then when everything is in the pan, you let it come to a slow simmer and take it’s own sweet time while you sip on your drink of choice!
It was the perfect setting and mood for a light rustic lamb curry. This is a fairly easy and quick recipe to pull through as it uses the help of a pressure cooker. Try this at your next dinner party and I promise you, your guests will think you slaved for hours to cook just for them. I served it with some leftover rice that I jazzed up to make my lip-smacking Ghee Rice (recipe coming soon!), and a huge bowl of chopped salad. It was just what we needed to warm our souls.
PALAK GOSHT (LAMB & SPINACH CURRY)
Prep time: 15 min | Cooking time: 30 min | Serves: 4
Special equipment recommended:
2 tbsp light cooking oil
1 tsp cumin seeds
2 star anise
1 cinnamon stick
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
2 tbsp tomato paste
2 medium tomatoes, finely chopped
1 lb chopped lamb pieces, bone-in
water, as needed
salt, to taste
3 cups finely chopped fresh spinach leaves
Heat oil in apressure cooker and sauté cumin seeds, star anise and cinnamon stick till they start to sizzle. Add in onions and fry for a few minutes till lightly browned. Now add in the ginger-garlic and tomato pastes, as well as the spices and fry for a few seconds till fragrant.
Stir in tomatoes and cook for a couple of minutes till tomatoes soften and pulp. Add in the lamb and mix well. Add about a cup or two of water, just enough to completely cover the meat and season with salt.
Pressure cook for about 20 minutes, letting the curry simmer until all the pressure releases on its own. Once all the pressure has been released, carefully open the lid and stir in the chopped spinach. If the curry is too dry, you can add in another cup of water. Let the curry simmer for another 5-10 minutes on low heat. Check for seasoning and adjust if necessary. Serve warm.