Name: Palak Gosht recipe, Spinach Mutton curry
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 people
Ingredients: 500 gms mutton (cleaned and cut into small pieces); 4 bunches of spinach leaves; 3 tbsp oil; 2 onions (finely sliced); 1 tbsp ginger garlic paste; 2 tsp red chili powder; 2 tsp coriander powder; salt to taste; 4 tbsp finely chopped coriander leaves/cilantro

Pin9

Share36

45 Shares

Jump to Recipe Jump to Video

5 from 1 vote

Palak Gosht recipe or the Spinach Mutton curry is quite a popular side dish in India, Pakistan and Bangladesh. Tasty mutton curry added with spinach leaves makes one of the most healthy and delicious curry that pairs well with both rice and roti.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Palak Gosht recipe or the Spinach Mutton curry with step by step photos and video instructions is quite a popular side dish in India, Pakistan, and Bangladesh. It is liked by both kids and adults alike. Tasty mutton curry added with spinach leaves makes one of the most healthy and delicious curries that pairs well with both rice and roti. Like the methi gosht, this is very easy to make.

What is palak gosht recipe?

A delicious combination of palak with gosht will be a sure hit for any table. It is a curry made along with spinach leaves and lamb meat. You can either fully dry up the curry if you are serving with rice. Or leave some gravy if you are serving with roti.

What are the benefits of palak or spinach?

The spinach is low in fat and high on iron. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, and calcium. This leafy green should definitely be part of your regular diet.

How to cut the palak?

Separate the leaves from the stems and check the leaves carefully for any insects in them. Sometimes, you will find small dots on them. Those are the eggs of the pests and discard those leaves. Next, wash the leaves under running water to clean and remove any dirt on it. Finally, chop the leaves, either with scissors or with the knife on the chopping board.

Pro tips / important things to remember while making this palak gosht recipe

Always buy fresh green spinach.
Check for any insects or their eggs on the leaves of the palak.
Cut the leaves after washing with water.
Do not add water after adding the spinach. It has the tendency to leave water on it’s own.
Adjust the consistency of the curry according to what you are serving with. If you are serving with roti, leave little water in it. But if you are serving this as a side dish along with rice, then dry up the water completely.
You can either cook the mutton in the pressure cooker or just in a pan.

Step by Step pictorial of making the palak gosht recipe

1.First, heat oil in a pan and add the sliced onions. Fry til the onions turns translucent. Once the onions are translucent, add the ginger garlic paste and fry till the raw smell has vanished from it.

2. Add the coriander powder, red chili powder and salt to the fried onions.

3. Next, add in the mutton pieces and stir well to mix all the masala.

4, Fry until all the water has dried up and mutton starts browning in color. At this point, add the required amount of water and cook until the mutton is almost done.

5. Wash, clean and chop the spinach. Add the spinach to the cooked mutton masala.

6. Mix well and do not add water. The palak has the tendency to leave water so if you can add, it will a long time to dry up.

7. Cook until palak is done. Serve hot with rice or roti.

Serving suggestions:

Serve it hot immediately.

You can serve this dish with both rice or roti.

More similar recipes:

Let’s learn how to make the palak gosht recipe, spinach mutton curry