Sunday, March 25, 2012

Palak Lamb

Wow, can you believe? This is my fiftieth post. Ok, ok... I agree I write a post once in a blue moon. Nevertheless, my blog in fact keeps growing slowly and I sooo love it for that. Fine, over to the post... ;o)

Recently I got a craving for lamb, since it was quite a long time that we had lamb meat in our diet. So, we purchased lamb from our favorite butcher and on that Sunday when we planned to cook it, I was not in a mood for an elaborate Lamb Biryani. Neither did I want to cook the same old curry. Wanted to try something different and suddenly this idea of Palak Lamb popped up. Believe me, I had tasted this dish in some Indian restaurants here. Though the curry would be decent, the lamb would always be a big failure. So, there I got the trigger for an adventurous ride of making my own.

My husband suggested that I look for a recipe somewhere on the net, but I was bent on making my own and did not refer anywhere. I had the exuberant taste in mind - how it must taste and just went on doing myself. I have noted down the recipe I used and have given below.

Serves: 6
Preparation Time: 45 mins

Ingredients:

Lamb - 1 kg
Fresh Spinach Leaves - 400 g
Onion - 2 big, finely chopped
Green chillies - 2 to 3
Tomatoes - 2, finely chopped
Ginger garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Cumin seeds - 1 tsp
Corainder leaves - fresh, a handful, chopped
Whole gram masala - Cloves, Cardamom, Cinnamon - a few pieces each
Lemon juice - juice of half a lemon
Salt - to taste
Oil - 3 tbsp

Method:

Remove the visible fat from the lamb completely. Cut it into bite sized pieces and clean thoroughly. In a bowl, add the lamb pieces, 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder and the juice of half a lemon. Sprinkle some salt and mix them well with your hands. Cover with a fresh foil and refrigerate for about 1/2 hour.

In the meanwhile, chop the onions, tomatoes and chillies and keep them ready.

Heat oil in a pressure cooker and add the whole gram masala pieces. When hot, add the cumin seeds, chopped onions and a pinch of salt and sauté well till the onions turn translucent. Now add the remaining 1 tbsp of ginger garlic paste, chopped green chillies and 1/2 tsp turmeric. Sauté for a few minutes till the raw smell goes off and add the chopped tomatoes. Give a stir and let the tomatoes cook and become soft and mushy.

Now add the red chill and coriander powders and sauté for about a minute. At this stage, add the marinated lamb pieces and chopped coriander leaves. Mix them all well and adjust the taste if necessary. Close the lid of the cooker and put on the whistle. We have not added a single drop of water till now as it is not necessary. The meat would cook well in its own juices and from that of the tomatoes. Let it cook for about 5 - 6 whistles.


In the meanwhile, clean the spinach leaves and chop them roughly. In a broad pan, heat about 1/2 cup of water and add the spinach to them and close with a lid. This is to blanch the spinach. Please do not overcook it. Once cooked, drain the spinach leaves, let them cool a little and with an electric blender, puree it to a thick consistency.

After the pressure is out of the cooker, open the lid and there you find the most delicious curry. The meat would be cooked well and it must be so soft that it could easily be removed from the bones. This is the perfect stage. Now add the pureed spinach and give a gentle mix. Done !!

This goes well with pulavs, cooked white rice, naans, rotis and turkish breads.

Verdict:
You know what, this was the best Palak Lamb that I have ever tasted anywhere. I have now taken an oath never to order this dish in restaurants anymore. The curry smelled so fresh with spices, the meat so well cooked and soft. We had it with hot white rice and every spoonful was delicious and yummy. My husband too appreciated it a lot and we both took ourselves extra servings. Home made is always the best!! Well, being a foodie is more of an advantage. Just follow your taste instincts and you will get to eat what you want. :)

Tips and Health Info:
Lamb meat is a rich source of protein and contains a high amount of unsaturated and Omega 3 fatty acids, folates and vitamins. So, it is not all that bad. However, one third of the fat from Lamb are saturated. So, a moderate amount of consumption is recommended. Take care with the selection of fresh lamb meat while purchasing and with the hygiene while preparing.

Spinach, as we know is a good source of plant iron and rich in folic acid, vitamins and calcium. So, this delicious and healthy combo is a real treat to pregnant women and to others too.


Toxoplasmosis is a condition, caused by a parasite called Toxoplasma. Most of the human population is susceptible for infection with the parasite, though the effects are not so dramatic. For a pregnant woman, it is of special concern because there is a chance that the baby gets affected from the mother, which might result in severe consequences for the baby. Only a small percentage of women of child bearing age is actually immune. In Germany and many other countries women are tested during the early stages of pregnancy. If the mother is found to not have enough immunity against Toxoplasma, the doctor advises to take the precautionary measures. Whenever consuming meat, it must be thoroughly cooked. Raw or undercooked meat including sausages, where the parasites are more probable to occur, must be completely avoided. Also, only pasteurized milk should be consumed. For more info, please refer here and here.

Such meat preparations where we cook the meat thoroughly is advisable for pregnant women, where one can enjoy the delicious richness of meat along with their health benefits without any worries :)

Sending this as an entry to Healthy Morsels - Pregnancy and Gimme Green by Chef Al Dente.


27 comments:

  1. That sounds perfect, nice way to use palak in our diet, particularly for meat lovers.

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  2. Komme hier nach langer Zeit. Weisst du etwas? Food Blogging event teilzunehmen gefaellt mir sehr. Darf ich in Healthy Morsels and Pregnancy teilnehmen, after all my latest post on plantains is quite a healthy dish and I should say ideal for pregnant ladies considering the high iron content of plantains. Please let me know whether my latest recipe is suitable or not so that I can also take part.

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  3. Palak and lamb is a nice combo, Something I should try...

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  4. In the beginning, I used to post new recipes as often as I could but these days I try not to stress and let each and every recipe/or post get some time to shine.

    The palak mutton looks scrumptious, by the way. :)

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  5. looks absolutely delicious Aysha ! We too prepare it the same way and play around using other veggies with the lamb :)

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  6. Perfect and Delicious greeny dish.....

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  7. Awesome recipe. Even non vegetarians wiuld love to have greens this way! Thanks for linking this with Gimme Green :-)

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  8. I like biryani's too but this palak lamb does look tremendous.
    Thanks.

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  9. awesome recipe....looks delicious

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  10. Danke fuer die Antwort und ja Palak Lamb sieht sehr schmakaft aus, weisst du was ich meine? It is very tasty and the quality of mutton looks very good I did not know such good quality mutton is available in these countries.
    Ich moechte nicht nur Mochar Ghonto Linken sondern auch Beet Soup Linken.Beet is also rich in iron.

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  11. Your dish reminds me of my dad's Palak Lamb. It looks delicious and packed with iron.

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  12. Beautiful Clicks, congrats on your 50th post and thank you for your lovely comment on my blog. The name of your blog is very unusual, what does schmetterling mean and how do I pronounce it :)

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  13. Wow, am impressed, truly impressed ... by your spunk to experiment with lamb; the innocent delight with which you've enjoyed those morsels, and your persistence in posting amid hectic schedule...you sure deserve a double fave from me!!!

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  14. Wow! Looks Delicious.Great Recipe.

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  15. Palak gosht is made quite frequently in our house. I love it.

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  16. very innovative recipe with lamb, makes it more healthier. Im inviting you to the Kerala Kitchen event im hosting this month

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  17. Loved your blog, glad to follow you now,
    Check out my blog at your free time
    Will prepare some dish for your healthy morsel event


    Amruta

    www.cookingspace.blogspot.com
    Event:Bake Delicious Muffins

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  18. Palak lamb looks so healthy, greeny and yummy also.

    Cuisine Delights
    My Monthly Event - Spotlight : "Lunchbox Ideas".

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  19. You have been tagged, check this.
    http://asiyama.blogspot.com/2012/04/i-dont-know-why-she-tagged-me.html

    ReplyDelete
  20. You have been tagged, check this.
    http://asiyama.blogspot.com/2012/04/i-dont-know-why-she-tagged-me.html

    ReplyDelete
  21. wow..healthy & yummy..loved it...

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