National’s Palak Gosht recipe in Urdu
Lamb(cut into pieces) 1 kg
Oil 3 tbsp
Green cardamoms 4
Black cardamoms 2
Bay leaves 2
Cinnamon 2 stick
Red chilli powder 2 tsp
National Ginger paste 2 tbsp
National Garlic paste 2 tbsp
Onion paste 1 cup
Spinach(chopped) 2 cups
Water as required
Butter 2/3 cup
National Salt to taste
National Garam masala powder 1 tsp
Nutmeg(grated) 1/4 tsp
Ginger(cut in juliennes)1″
Cream(optional) 1/4 – 1/2 cup
Spring onion 1
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Heat the oil in a pan,add cardamoms,cloves,bay leaves and cinnamon sticks,sprinkle National red chilli powder,stir in the National ginger,garlic & onion pastes,and stir fry till masala turn golden,and oil begins to come to the surface.
Add the tomatoes,saute for a further 5-6 minutes.
In a separate pan,steam the spinach till it soften,using a little water if required.
Mash it,and add to tomato mixture.
Heat the butter in a pan,saute the meat pieces until lightly browned.
Transfer the meat pieces into the spinach & tomato mixture.
Add National salt,and water as required.
Cover and simmer on very low heat for about 30 minutes.
Sprinkle with the National garam masala powder,nutmeg & ginger & cook,covered,for another 5 minutes.
Stir in the cream,if used.
Garnish with the spring onion rosette.
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