Lamb, Lentil and Spinach Curry or Ghosht Dal Palak is one of the things I make well (she said modestly) and something I don’t make often enough especially now that I don’t have a pressure cooker anymore. It’s a pity because it’s delicious, healthy and really quite easy to make and here’s how you do it.
Ingredients
- 2 tbsp olive oil / butter
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion chopped
- 1 tsp ginger paste (used the bottled stuff)
- 1 tsp garlic paste (ditto)
- 600 gms cubed lamb
- 2 tbsp (ish) curry powder or garam masala
- 1/2 tbsp (ish) cumin powder
- 1 tbsp (ish) coriander powder
- 1 cup lentils (I used mixed lentils – so a mix of yellow, red and white dal)
- 1 large packet of spinach (or as much as you like)
- 1 tbsp kasoori methi / dried fenugreek leaves (love love LOVE this stuff – you can buy it at your local Indian grocery store)
- 3 medium tomatoes chopped
- Salt to taste
- 1 cube of stock (veg / beef / lamb) + 3 cups of water
Method
- Heat the oil
- Add cumin, coriander, onion and the paste. Cook for a couple of minutes.
- Add lamb and sear.
- Add the masala powders, lentils, kasoori methi, spinach and tomatoes one by one
- Cook for 5 minutes till the kitchen smells divine.
- Add stock and pressure cook for 40 minutes. Alternatively, put it in a slow cooker and cook on ‘Low’ for 5 hours.
You can serve it with rice, cous cous, flat breads, naan or just by itself.
