Palak Gosht | Spinach Meat || How to make Palak Gosht with step-by-step photos
Palak Gosht is a healthy nutrition,
aromatic, and flavored Pakistani recipe made with spinach, soy, fresh fenugreek
leaves, tomato, and mutton along with some essential seasoning, this dish is the most popular in Punjab side and is served
at weddings along with other meals
To give my recipe the 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 it to 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 running water so that all dirt can be removed from the spinach
Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, which 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
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Take all ingredients and
prepare all veggies then rinse thoroughly under the running water and keep aside until required
Heat the desi ghee in the clay
pot/pot then put all the chopped onion along with chopped ginger garlic, and sauté them for 5 minutes on
medium-high flame
Add washed mutton to the clay pot
Fry them on medium-high heat till turn to color
Reduce
the heat to medium-low and start to add spices
Add papaya and powdered spices
Keep stirring on medium flame till oil is separated, then pour water and stir to combine well
Bring it to a boil then cover the lid, and let it cook for about 30 minutes on medium flame
Add all vegetables
Stir to mix well on medium flame
Allow cooking for another 10 minutes, till oil is seen on top of the surface
Remove the lid and simmer it for 5 minutes
Turn off the flame and transfer it to the serving pot and dish
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Palak gosht is healthy nutritions, aromatic, and flavored Pakistani the recipe is made with spinach, soy, fresh fenugreek leaves, tomato, and mutton along with some
essential seasoning
Ingredients:
- 750g, mutton with bones
- 500g, spinach finely chopped
- 150g, fresh fenugreek leaves
- 1 bunch, of soy
- 6-8 pcs, big green chilies
- 2 medium-sized, tomatoes peeled and chopped
Spices:
- 200g, onion thinly sliced
- 25g, ginger finely chopped
- 30g, garlic cloves finely chopped
- Salt to taste
- 1 tsp, regular red chili powder
- 1 tsp, Kashmiri red chili powder
- 1 tsp, red chili flakes
- ½ tsp, turmeric powder
- 1 tbsp, crushed coriander powder
- ½ tsp,garam masala
- 1 tsp, black peppercorn powder
- 200g, homemade
yogurt
- 1 tbsp, papaya paste
- 1 tsp, dried fenugreek leaves (Kasuri)
- 200g, desi ghee, or regular ghee
- Hot and boiled, water as required
- 100g, of butter for garnishing
How to make Palak Gosht?
- Take all ingredients and prepare all veggies then rinse thoroughly under the running water and keep aside until required
- Heat the desi ghee in the clay pot/pot then put all the chopped onion along with chopped ginger garlic
- Sauté them for 5 minutes on a medium-high flame
- Then add washed mutton to the sauté onion and fry it with onion and ginger-garlic till turns to changes color
- Reduce the heat to medium-low and start to add spices papaya, Kashmiri red chili, red chili powder, crushed coriander powder, turmeric powder, salt, red chili flakes, black peppercorn powder,garam masala, and yogurt
- Stir the mutton meat with spices and yogurt until the oil separates
- Pour 2 cups hot and boiled water, and stir to combine well
- Bring it to a boil then cover the lid and let it cook until the meat is 90% tender
- Remove the lid and roast the meat with masala for around 5 minutes
- Then combine all vegetables chopped tomatoes, green chilies, spinach, soy, fresh fenugreek leaves, Kasuri methi,
- Stir to mix well and further, cover the lid and allow cooking for another 10 minutes on medium flame
- Keep stirring occasionally
- Once the oil is seen on top reduce the heat to low
- Further, stir them and simmer them for 5 minutes
- Turn off the flame and transfer it to the serving pot and dish
- Palak gosht is ready to serve with rice and chapatis
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