Lamb & Spinach Curry is also known as palak gosht, as the words “saag” and “palak” are used interchangeably for spinach in some parts of India, such as Punjab. You can use lamb chops for this recipe, if you prefer. Spinach with any proteins are a match made in heaven. In this instance, we’ve combined spinach, lamb and deep and dark spices and the result is a restaurant classic that you have every reason to lick off a plate.
This is a bit of a midweek favourite for me – Good cuts of diced lamb are relatively easy to source at supermarkets, and the perfect blend of spice mix in your kitchen cupboard. Once done remember to squirt a splash of lemon all over the curry and mop it up with a warmed, ready roti bread.
Also, pairs with Beef, Vegetables, Seafood, Cottage Cheese and Potatoes.
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