PALAK GOSHT (LAMB & SPINACH CURRY)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 2 star anise
- 1 cinnamon stick
- 1 large onion finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- salt to taste
- 2 tbsp 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.