From Curry Cuisine, p. 130.
Palak Gosht (spinach and lamb curry)
No wedding meal or special dinner is considered complete without this curry. It is
almost always made with mutton or lamb, although some people prefer to use
chicken. The vast popularity of this dish is due to the fact that it is pretty
indestructible-whichever way you cook it, it still somehow comes out tasting
good. You can make it ahead and reheat it, serve it for lunch or dinner, and eat it
with any kind of rice-plain boiled to chickpea pilaf (pl40)-or with man or r0ti,
plus some onion raita (pl52). It is loved by people of all ages, in all seasons, and is
the ultimate comfort food.
Heat the oil in a saucepan, add the onions, and cook until slightly browned. Add the garlic paste and tomatoes and stir for a minute. Add the chili powder, turmeric, cumin seeds, and salt to taste and stir. If necessary, add a tablespoon or two of water to prevent the mixture from sticking to the bottom of the pan and burning. Stir until the oil separates out.
Now add the lamb pieces together with 1l/2_2 cups water. Put the lid on and leave to cook over moderately low heat for 30-40 minutes. Add the spinach and continue cooking, covered, for 12-15 minutes or until the lamb is tender.
Remove the lid and simmer for a further 10-15 minutes or until excess liquid has evaporated and the oil separates out. Garnish with chopped green chilies and slivers of ginger, and serve.
The curry can be made in advance (it's great for freezing) and reheated in the pan over low heat, or in a microwave.
17-06-07: onion 492 g, tomatoes 392 g, 3 No Name frozen spinach @ 300 g each, chops 557 g, lamb cubes 460 g; yield: 2289 g (303 g + 327 g + 328 g + 330 g + 326 g + 330 g + 302 g; scales do not tally)