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    YOU ARE HERE: HOME » Gluten-free

    Jun 13, 2017 | 1 Comment | THIS POST MAY CONTAIN AFFILIATE LINKS. THIS BLOG GENERATES INCOME VIA ADS.

    Palak Gosht: Lamb & Spinach Curry in an Instant Pot

    Jump to Recipe - Print Recipe

    Palak Gosht is a light rustic lamb curry with spinach. This is a fairly easy and quick recipe to pull together as it uses the help of an Instant Pot or any electric pressure cooker. Try this for 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 Jeera Rice, and a huge bowl of chopped salad. It was just what we needed to warm our souls.

    A bowl of Palak Gosht (Lamb & Spinach Curry)

    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 I, all love spinach so much that I manage to add it to almost everything I cook - and it is always happily gobbled, just like this Palak Gosht!

    This past weekend the weather took an unexpected turn and went from dry, scorching hot to rainy and chilly, all in a matter of 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!

    Recipe for Palak Gosht (Lamb & Spinach Curry) taken from www.hookedonheat.com. Visit site for detailed recipe.
    Print Recipe

    PALAK GOSHT (LAMB & SPINACH CURRY)

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Servings: 4
    Author: Meena, www.hookedonheat.com

    Ingredients

    • 2 tablespoon light cooking oil
    • 1 teaspoon cumin seeds
    • 2 star anise
    • 1 cinnamon stick
    • 1 large onion finely chopped
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon finely chopped garlic
    • 1 teaspoon chilli powder
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala powder
    • salt to taste
    • 2 tablespoon tomato paste
    • 2 medium tomatoes finely chopped
    • 1 lb chopped lamb pieces bone-in
    • water as needed
    • 3 cups finely chopped fresh spinach leaves

    Instructions

    • Set the Instant-Pot to saute mode, and add in the oil to heat. Add in the cumin seeds, star anise and cinnamon stick, and let them start to sizzle.
    • Add in and saute the onions, ginger and garlic, stirring occasionally, till they begin to soften and turn slightly brown. Mix in the spices, salt and tomato paste, and fry for a minute or two to blend well.
    • Add in the tomatoes and cook for 3-4 minutes, stirring occasionally, till tomatoes soften and begin to pulp.
    • Slowly stir in the lamb pieces and add in enough water to cover the meat. Put on the lid and set the Instant-Pot to Manual Pressure mode, and make sure that the valve is in the sealing position. Set the pressure timer to 25 minutes and let it cook.
    • Once the timer goes off, let the pressure release naturally. Carefully remove the lid and stir in chopped spinach into the curry to mix well. You can add in a bit more water depending on the consistency of the curry you prefer. Close the lid and set the Instant-Pot to Manual Pressure mode for 2 minutes, making sure that the valve is in the sealing position.
    • Once the timer goes off, release the pressure manually, and carefully remove the lid. Give the curry a final stir serve hot.

    Notes

    I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.

    If you enjoyed this recipe, you will certainly love my Instant Pot Lamb Curry with Potatoes and Spiced Lamb with Green Peppers as well.

    Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat

    Related Posts:

    • Instant Pot Achari Gosht: Hot & Sour Lamb Curry
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    • Palak Dal in an Instant Pot: Lentils with Spinach
      Palak Dal in an Instant Pot: Lentils with Spinach
    • Instant Pot Lamb Curry with Potatoes
      Instant Pot Lamb Curry with Potatoes
    • Palak Egg Curry: Spinach Egg Curry
      Palak Egg Curry: Spinach Egg Curry
    « Chana Aloo (Chickpeas & Potato Curry)
    Jeera Rice (Cumin Rice) »

    Filed Under: Gluten-free, Instant Pot/Electric Pressure Cooker Recipes, Popular Recipes, Recent Posts, Recipes: Lamb/Goat/Beef

    Reader Interactions

    Comments

    1. Pam says

      October 04, 2022 at 9:08 am

      5 stars
      Excellent recipe fantastic! Restaurant grade quality.

      Reply

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