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Palak gosht
Mutton and spinach curry
پالک گوشت (palak gosht): Punjabi mutton cooked down with plenty of spinach, ginger and garlic
When the winter spinach comes in around Gujranwala and Sheikhupura, bunches of it are piled on carts by the armful, and palak gosht is what many Punjabi kitchens make with them. The spinach is cooked into the mutton until it collapses into a dark green, garlicky gravy, loose but not soupy, with flecks of ginger and the warmth of green chilli rather than a lot of red spice. It is eaten with makki ki roti or plain chapati and a glass of lassi. Puréeing the spinach to a smooth paste is a frequent misstep; Punjabi cooks chop it and let it melt so you can still see the leaves. Chef's tip: add a knob of butter or ghee and a pinch of dried fenugreek leaves at the end, which rounds off the iron edge of the spinach.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
- 1 ⅔ lb mutton or goat on the bonecut into medium pieces
- 5 tbsp vegetable oil
- 2 onionsfinely chopped
- 2 tbsp ginger-garlic paste
- 2 tomatoeschopped
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 2 cups hot water
- 1 ⅔ lb fresh spinachwashed, thick stalks removed, roughly chopped
- 3 green chillieschopped
- 3 cm piece fresh gingerfinely chopped
- 1 tsp dried fenugreek leaves (kasuri methi)crushed
- ⅔ oz butter or ghee
- 1 /2 tsp garam masala
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Method
0/8 doneStep 1: Heat 5 tbsp vegetable oil in a heavy pan over a medium heat and fry 2 onions for 8–10 minutes until golden.
10 minStep 2: Add 1 ⅔ lb mutton or goat on the bone and 2 tbsp ginger-garlic paste and fry over a medium-high heat for 6–8 minutes until the meat is lightly browned.
8 minStep 3: Add 2 tomatoes, 1 tsp red chilli powder, 1 ½ tsp ground coriander, 1 /2 tsp ground turmeric and 1 ½ tsp salt and cook for 6–7 minutes until the oil separates.
7 minStep 4: Pour in 2 cups hot water, cover and simmer on a low heat for 40 minutes until the meat is nearly tender.
40 minStep 5: Add 1 ⅔ lb fresh spinach in handfuls with 3 green chillies and 3 cm piece fresh ginger, letting each lot wilt before adding the next.
5 minStep 6: Cook uncovered over a medium heat for 15–20 minutes, stirring often, until the spinach has collapsed into a thick green gravy, the water has mostly cooked off and the meat is fully tender.
15 minStep 7: Stir in 1 tsp dried fenugreek leaves (kasuri methi), ⅔ oz butter or ghee and 1 /2 tsp garam masala and cook for 2 minutes until the butter melts in.
2 minStep 8: Serve hot with makki ki roti or chapati.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 35 g
- Carbs
- 12 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does palak gosht take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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