Meera Sodha’s recipe for gosht anna palak nu shaak – slow-cooked lamb and spinach curry

A warming curry and just-wilted spinach are perfect for when there’s still a nip in the air but you want something fresh

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This is one of my favourite springtime dishes. The warming lamb curry and just-wilted spinach are perfect for when there’s still a nip in the air but you’re hankering after something fresh. Slow-cooking the lamb shoulder breaks down the fat, which makes the meat wonderfully soft and helps create a rich, silky sauce.

I often make the lamb curry a day before serving to allow the flavours to deepen, then throw in the spinach just before serving.