Palak Gosht
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
536 kcal
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Course
Main Course, Dinner
Palak Gosht
Description
Palak Gosht features lamb cooked alongside fresh spinach and a blend of Indian spices including cumin, coriander, turmeric, and fenugreek leaves. The preparation begins with sautéing onions, cumin seeds, and garlic, followed by cooking tomatoes and lamb until the meat is tender. Chopped spinach is added later to release moisture and blend with the spices. The dish simmers until the flavors are well developed, producing a hearty curry with tender meat and soft greens.
The curry carries a moderate heat from green chilies and chili powder, balanced by the earthiness of the spinach and warmth of the fenugreek. The slow cooking method helps the lamb absorb the spice mixture fully while softening the spinach into the sauce. Palak Gosht pairs well with flatbreads like chapatti, allowing its robust flavors and texture to be enjoyed in a traditional way.
For best results, finely chop the spinach before adding to ensure even cooking. Stir occasionally during simmering to prevent sticking and to distribute spices evenly. The dish serves well as a main course and can be adjusted in spice intensity to preference by varying chili quantity.
Ingredients
- 500 g lamb Gosht
- 500 g spinach Palak
- 50 ml neutral cooking oil generic cooking oil
- 2 onion
- 2 tomato
- 2 green chili
- 4 garlic Finely chopped, cloves
- 1 tsp cumin seeds Jeera
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp turmeric powder Haldi
- 1 tsp fenugreek leaves Methi, dried
Instructions
- Add the oil in pan and heat up until hot then add the onions and cook on medium heat for 4-5 minutes until softened
- Add the cumin seeds, finely chopped garlic cloves, and green chilies then cook for 2-3 minutes
- Add the chopped tomatoes and cook for 3-4 minutes until softened
- Add the lamb or mutton and give everything a stir before covering and cook for 15 minutes, ensuring that you stir every few minutes
- Add the salt, chilli powder, turmeric powder, and coriander powder then cook the spices for 4-5 minutes
- As the spices are cooking finely chop the spinach then add into the pan and cover and cook for 5 minutes until the water is released
- Remove the lid and mix before covering and cook for 20 minutes
- Add the dried fenugreek and mix
- Serve with chapatti and enjoy!
Notes
- Finely chop the spinach to ensure it cooks evenly and releases its moisture properly.
- Serve with chapatti or other flatbreads to complement the rich curry.
- Adjust green chili quantity to control the heat level according to your taste.
- Stir the curry occasionally while simmering to prevent sticking and ensure even flavor distribution.
- The nutritional information provided is for guidance only and not a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 91mg | 30% |
| Sodium | 844mg | 35% |
| Potassium | 1251mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 12390IU | 248% |
| Vitamin C | 52mg | 58% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 179mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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