vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Palak Gosht

Palak Gosht
Spicy Kheema balls Curry

Spicy Kheema Balls Curry

Spicy keema balls curry is a mutton keema recipe cooked in Indian spices which tastes am...

Patel Mutton

Patel Mutton

This rustic lambadi style meat preparation made with simple ingredients....

Railway Mutton curry

Railway Mutton Curry

The story goes that this mutton curry recipe is served in all First Class compartments on...

Ghee Mutton Roast

Ghee Mutton Roast

Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

Mutton and Egg Turkey Pathri

Mutton And Egg Turkey Pathri

Turkey pathri -basic version of Turkey pathiri with mince meat and egg stuffing and fried...

Mutton Curry in Bhuna Style

Mutton Curry In Bhuna Style

Mutton Curry anyways tastes awesome and in bhuna style which might sound tough can be mad...

Palak Gosht Recipe, How To Make Palak Gosht Recipe

Palak gosht is a Punjabi cuisine, Palak Gosht means Spinach Mutton, is a delicious blending of tender succulent pieces of mutton cooked in spinach gravy.

About Recipe

How to make Palak Gosht

(103 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
30 mins		 Total time
40 mins
Palak Gosht
Author : Vahchef
Main Ingredient : Mutton
 Servings : 2 persons
Published date : November 12, 2016


Ingredients used in Palak Gosht
• Oil - as required.
• Onion (chopped) - 2 numbers.
• Crushed cloves and garlic - 6 numbers.
• Fresh ginger-root - 2 teaspoons.
• Turmeric powder - 1.5 teaspoons.
• Chili powder - 2 teaspoons.
• Black pepper powder - 1/2 tea spoon.
• Fenugreek powder - 1/2 tea spoon.
• Coriander powder - 2 teaspoons.
• Cumin powder - 1 tea spoon.
• Hot paprika - 2 teaspoons.
• Lean diced lamb - 2 lbs.
• Coconut cream - 800 ml.
• Salt - to taste.
• Curry leaves - 2 spring.
• Frozen spinach (chopped) - 1 bunch.
Method:
  • Heat oil in heavy pan. add onions and fry until golden brown.
  • Add garlic, ginger and all spices except salt Fry for 5 minutes until fragrant.
  • If mixture is too dry add a little water. Stir regularly to prevent burning.
  • Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking Add thawed spinach and mix thoroughly.
  • Add coconut cream and salt and stir well.
  • Now add curry leaves, bring to a rapid boil Reduce heat and allow to simmer for at least 1.5 hours covered.
  • Remove lid and simmer till sauce reduces, usually 15-30 minutes.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter