Known as "gosht palak" in Pakistani cuisine, this exotic and healthy blend of flavors and antioxidants is sure to please the palate.
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Ingredients
- 21 oz / 600 g lean lamb neck fillet
- 1 tsp / 2 g ground ginger
- 2 cloves garlic
- 2 onions
- 2 green chilies
- 1 Tbsp / 15 ml olive oil
- 1 Tbsp / 15 ml ground cumin seeds
- 1 Tbsp / 15 ml ground coriander
- 1 tsp / 5 ml turmeric powder
- 1 tsp / 5 ml chilli powder
- 4 medium tomatoes
- 1 Tbsp / 15 ml tomato purée
- 3⅓ cups / 100 g fresh spinach
- Salt or substitute to taste
Directions
- Put ginger, onions, and garlic in a food processor, and pulse until a fine paste.
- Heat oil in a saute pan over medium heat, and add paste, chilies, and a dash of salt (if desired). Cook for 3 minutes.
- Add remaining spices and cook for 1 minute more.
- Add the lamb and cook until browned, stirring constantly.
- Add tomato purée and a cup of water, and lower heat.
- Allow to simmer for 1 hour, then add spinach and cook for 15 minutes until wilted.
- Serve over cooked rice, freekeh, or similar grains (½ cup = 1 carb serving).
- Servings: 8
- Serving Size: 1 cup / 240 ml
- Exchanges per Serving: 2 Protein, 1 Veg
