Palak Gosht Recipe

Palak Gosht Recipe:

With chunks of lamb and finely chopped spinach cooked in an onion and tomato masala, this palak gosht dish is a restaurant-quality curry. For a genuine treat, serve it with rice or naan. A classic curry dish called “palak gosht” is created with lamb and a hot spinach masala. A delectable comfort food served with naan, paratha, or chapattis. Use this simple and easy-to-follow curry recipe to make the curry from the restaurant at home.

 This recipe for palak gosht curry is straightforward but tasty, and it’s a breeze to put together a balanced meal. This is a thick, meaty dish that is ideal to prepare for a crowd. This lamb and spinach curry is traditional and genuine and is created with tomatoes, onions, and spices.Like many desi households, we nearly always eat curries, and this palak gosht recipe is among the most well-liked of the various curry recipes available.Lamb and spinach make a fantastic pairing that simply cannot be topped.


  • 500 g lamb
  • Spinach 500 g
  • Oil (50 mL)
  • 2 onions
  • 2 tomatos
  • Two green chillies
  • 4 minced garlic cloves
  • 1 teaspoon cumin seedsJeera
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon turmeric powder Haldi  
  • 1 teaspoon dried fenugreek leaves

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How to make the Palak Gosht recipe?

  1. Add the oil to the pan and heat up until hot, then add the onions and cook on medium heat for 4-5 minutes until softened.
  2. Include the cumin seeds, finely chopped garlic cloves, and green chilies, then cook for 2-3 minutes.
  3. Cook the chopped tomatoes in the pot for 3-4 minutes, or until softened.
  4. Add the lamb or mutton and give everything a stir before covering and cooking for 15 minutes, ensuring that you stir every few minutes.
  5. Now add the salt, chili powder, turmeric powder, and coriander powder. As the spices are cooking, finely chop the spinach, then add it to the pan and cover and cook for 5 minutes until the water is released.
  6. Remove the lid and mix well before covering and cooking for 20 minutes.
  7. Put the dried fenugreek in and mix.
  8. Enjoy with some chapati!

Source: cookwithnabeela

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