Palak Gosht Recipe (spinach) - Yummy Traditional

Palak Gosht Recipe (spinach)

palak-gosht-recipe-with-step-by-step-photos


Palak gosht | Spinach Meat || How to make palak gosht with step by step photos

Palak Gosht is healthy nutrition, aromatic and flavored Pakistani recipe made with spinach, soy, fresh fenugreek leaves, tomato, mutton along with some essential seasoning, this dish is the most popular in Punjab side where is served in weddings along with other meals


To give in my recipe ultimate taste I used desi ghee and clay

pot Can be cooked on any type of vessel, if you have a clay pot I

must prefer to cook in that as well as  usually people boil and 

mash spinach before adding with meat but I didn’t boil neither

mash spinach because it looks like a chutney that doesn’t like

at all, I just chop all three green vegetables and 
then thoroughly wash spinach in a colander under the running water so that all dirt could be remove from spinach 
        
palak-gosht-recipe


Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, can be used with spinach-like chicken, beef or lamb, as your choice_So let, 's the go-ahead to know how to make this delicious recipe with step by step photos
                        


Take all ingredients and prepare all veggies then rinse thoroughly under the running water  keep aside until required

prepare-all-ingredients-for-palak-gosht

Heat the desi ghee in the clay pot/pot then put all chopped onion along with chopped ginger garlic,sauté them for 5 minutes on medium-high flame


heat-the-ghee-and-saute-onion

Add washed mutton to the clay pot

put-mutton-to-the-pot

Fry them on medium-high heat till turns to color


fry-the-mutton-until-change-its-colour


Reduce the heat to medium-low and start to now adding spices              


reduce-the-heat-to-low

Add papaya and powder spices                  
              
add-spices-in-mutton


Keep stirring on medium flame by adding remaining spices


keep-stirring-mutton


At the end put yogurt and garam masala

at-the-end-add-yogurt-and-garam-masala

Keep stirring on medium flame till oil is separated, then pour water  and stir to combine well
                
mix-until-oil-is-separated



Bring it to boil then cover the lid, let it cook about 30 minutes on medium flame


bring-it-to-boil-and-cover-the-lid

Add all vegetables

add-vegetables


Stir to mix well on medium flame 


stir-to-mix-well

And allow cooking another 10 minutes, till oil is seen on top of the surface


allow-to-cook-another-10-minutes


Remove the lid and simmer it for 5 minutes 

           
simmer-palak-gosht-for-5-minutes


Turn off the flame and transfer to the serving pot and dish

                             
transfer-to-the-serving-dish


Palak gosht is ready garnish it with butter to serve with rice and chapatis 

serve-palak-gosht-with-rice-and-chapatis




palak-gosht-recipe


Palak gosht is healthy nutritions, aromatic and flavored Pakistani the recipe made with spinach, soy, fresh fenugreek leaves, tomato, mutton along with some essential seasoning

Ingredients:     
  1. 750g, mutton with bones
  2. 500g, spinach finely chopped
  3. 150g, fresh fenugreek leaves
  4. 1 bunch, soy
  5. 6-8 pcs, big green chilies
  6. 2 medium-sized, tomatoes peeled and chopped
Spices:
  1. 200g, onion thinly sliced
  2. 25g, ginger finely chopped
  3. 30g, garlic cloves finely chopped
  4. Salt to taste
  5. 1 tsp, regular red chili powder
  6. 1 tsp, Kashmiri red chili powder
  7. 1 tsp, red chili flakes
  8. ½ tsp, turmeric powder
  9. 1 tbsp, crushed coriander powder
  10. ½ tsp,garam masala
  11. 1 tsp, black peppercorn powder
  12. 200g, homemade yogurt
  13. 1 tbsp, papaya paste
  14. 1 tsp, dried fenugreek leaves (Kasuri)
  15. 200g, desi ghee, or regular ghee
  16. Hot and boiled, water as required
  17. 100g, butter for garnishing
How to make palak gosht?
  1. Take all ingredients and prepare all veggies then rinse thoroughly under the running water  keep aside until required
  2. Heat the desi ghee in the clay pot/pot then put all chopped onion along with chopped ginger garlic
  3. Sauté them for 5 minutes on medium-high flame
  4. Then add washed mutton to the sauté onion fry them with onion and ginger-garlic till turns to change its colour
  5. Reduce the heat to medium-low and start to now adding spices papaya, Kashmiri red chili, red chili powder,crushed coriander powder,turmeric powder,salt,red chili flakes,black peppercorn powder,garam masala, and yogurt
  6. Stir the mutton meat with spices and yogurt until oil separates
  7. Pour 2 cups hot and boiled water, and stir to combine well
  8. Bring it to boil and then cover the lid and let it cook until meat is 90% tender
  9. Remove the lid and roast the meat with masala around 5 minutes 
  10. Then combine all vegetables chopped tomatoes, green chilies, spinach, soy, fresh fenugreek leaves, Kasuri methi,
  11. Stir to mix well and more further, cover the lid and allow cooking another 10 minutes on medium flame
  12. Keep stirring occasionally
  13. Once the oil is seen on top then reduces the heat to low
  14. Further, stir them and simmer it for 5 minutes
  15. Turn off the flame and transfer to the serving pot and dish
  16. Palak gosht is ready to serve with rice and chapatis 
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