Palak Gosht (Mutton Curry with Spinach)
Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.
- Prep time
- 20 min
- Cook time
- 2 hr 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. mutton with bone (chopped in small pieces)
- 1 ½ tsp salt or to taste
- 4 tbsp oil ((canola/sunflower/vegetable))
- 1 medium-sized yellow onion (sliced in half rings)
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 bird’s eye chili (diced (optional))
- 1 ½ tsp cayenne red powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 4 roma tomatoes (roughly chopped)
- 1 lb. leafy spinach (roughly diced)
Instructions
- 1
Rub 1 tsp salt on to the mutton pieces. Set aside.
- 2
Heat oil in a stockpot. When hot, add chopped onions, and fry on medium heat until soft and translucent, about 7-10 minutes.
- 3
Add crushed ginger and garlic, and fry for roughly 30 seconds.
- 4
Add green chili (if using) and ground spices, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
- 5
Add diced tomatoes, and the remainder of the salt. Fry tomatoes on high heat until soft, about 5-7 minutes.
- 6
Add chopped mutton, and continue to fry on high heat for 15-20 minutes.
- 7
Add roughly 3 cups water (just enough for the meat to be completely submerged) and cover with a tight fitting lid. Bring to simmer, and let the curry cook on medium-low heat for 1 ½ hour.
- 8
Lift cover and fold in diced spinach. Partially cover the stockpot, and let it simmer for another 30 minutes.
- 9
Check for salt, and adjust as needed. If there is still excess liquid, remove lid and increase heat to high to boil out some of the water.
- 10
Serve with roti, plain basmati rice or a vegetarian pulao of your choice.