Lamb Stew with a Spinach Sauce

Palak Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Yes, you have seen this dish in every north Indian restaurant all across the United States and the United Kingdom. Is it good in those eateries? That’s for to you to decide. I don’t puree the spinach, as is done in the restaurant versions, and I incorporate a tiny bit of yogurt instead of heavy cream, to make it appealing not only in appearance but also in healthfulness. A bite of the lamb will help you come to a decision about which refectory serves the tastiest version of this curry.