Fragrant Lamb Palak

    1 hour 45 mins

    This dish is delicately spiced with cinnamon, ilaychi and adrak. You may use mutton instead. Serve it with hot basmati or chapattis. A great dish for your next dinner party!

    10 people made this

    Serves: 4 

    • 2 tbsp sunflower or veg oil
    • 2 onions, finely chopped
    • 4 garlic cloves, crushed
    • 5 cm (2 in) piece fresh ginger, peeled and chopped
    • 1 red chilli, seeded and sliced
    • 2 tsp paprika or Kashmiri Degi Mirch
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp ground white pepper
    • ½ tsp ground cinnamon
    • seeds from 8 green cardamom pods, crushed
    • 2 bay leaves
    • ½ tsp salt
    • 200 g slightly sour curd
    • 500 g lean boneless lamb, cubed
    • 2 large tomatoes, chopped
    • 225 g fresh spinach
    • 4 tbsp chopped fresh coriander
    • sprigs of fresh coriander to garnish

    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. Heat the oil in a large saucepan. Add the onions, garlic and ginger, and fry for about 15 minutes, stirring frequently, until the onions are golden.
    2. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt. Stir briefly over a moderate heat, then stir in the curd and 150 ml water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.
    3. Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasoning and remove the bay leaf. Serve garnished with fresh coriander.

    Some more ideas

    The basic curry sauce in this recipe can be used to cook other meats or vegetables. Cubes of skinless boneless chicken or turkey breast (fillet) are delicious, as are lean boneless pork chops. All of these need only 40 minutes simmering in the sauce. A mixture of vegetables – halved new potatoes, cauliflower florets, sliced carrots, all are good. Use 500 g total weight and cook for 30 minutes. * To make a refreshing fresh chutney to serve with the curry, finely chop and mix together 4 tomatoes, ½ cucumber, 1 small onion, 1 seeded fresh green chilli and 4 tbsp chopped fresh coriander.

    Plus points

    Onions contain a type of dietary fibre called fructoligosaccarides (FOS), which is also found in chicory, leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas. It is believed to stimulate the growth of friendly bacteria in the gut while inhibiting bad bacteria. * Cardamom is believed to help relieve digestive problems such as indigestion, flatulence and stomach cramps, and it can help prevent acid regurgitation and belching.

    Each serving provides

    B12 * A, B6, C, folate, phosphorus, iron, zinc * B1, B2, E, niacin, calcium, copper, potassium, selenium

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    Reviews and Ratings
    Global ratings:

    Reviews in English (6)


    Something else. I found that the meat didn't take on the flavours much, so next time I'm going to slow cook it over 3-4 hours in a casserole dish.  -  24 Aug 2010  (Review from Allrecipes UK | Ireland)


    Don't add the yoghurt at all as it separates, tried this recipe twice now. Very weak on the spice front.  -  05 Dec 2017  (Review from Allrecipes UK | Ireland)


    Hardly any flavour at all. Waste of ingredients and 2 hours of my time. More spices needed along with a little more kick and wouldn't add the yoghurt so early in the process.  -  03 Sep 2016  (Review from Allrecipes UK | Ireland)