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Palak Gosht Recipe (Mutton with Spinach)

Pakistani palak gosht: tender meat in a vivid green, lightly spiced spinach gravy with ginger and garlic.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 750 g mutton, bone-in cut into pieces
  • 500 g fresh spinach washed
  • 0.5 cup oil
  • 2 large onions sliced
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes chopped
  • 2 tsp red chili powder
  • 1 tbsp coriander powder
  • 0.5 tsp turmeric powder
  • 2 tsp salt
  • 2 cup hot water
  • 4 green chilies
  • 1 tsp garam masala

Method
 

  1. Blanch the spinach in boiling water for 2 minutes, then move to ice water. Blend with the green chilies into a smooth puree.
  2. Heat the oil and fry the onions until golden, about 12 minutes.
  3. Add the mutton and ginger garlic paste. Cook on high heat for 8 to 10 minutes until browned.
  4. Add the tomatoes, chili powder, coriander, turmeric and salt. Cook 10 minutes until the oil separates.
  5. Add the hot water, cover and cook on low for 45 to 60 minutes until nearly tender. In a pressure cooker, cook 25 to 30 minutes.
  6. Add the spinach puree. Simmer uncovered for 10 minutes.
  7. Stir in the garam masala. Serve with roti or rice.

Notes

Add a spoon of ghee on top before serving for extra richness.