Palak Gosht
Course: MainDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
300
kcalIngredients
1 Kg. mutton
1 Kg. Palak
1 medium onion (sliced)
4 tbsp. oil
1.5 tsp. salt (adjust to taste)
1/4 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1/2 tsp. garlic (Lehsan) paste
2 tomatoes-chopped
8 whole black pepper (Kali Mirch)
4 unit cloves (Laung)
2 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Kasuri Methi) leaves.
- Garnish
4 green chilies-chopped
1 small piece of ginger (Adrak)–sliced
Directions
- Steam/blanch the Palak and grind.
- Fry the onion in the oil till brown. Mix all the ingredients (except, meat, palak methi, and flour) together, add to the pot and stir cook till the tomatoes have become soft and the water has dried.
- Add the meat and cook again to let the water dry. Add 3-4 cups of water cover and leave to tenderize.
- When meat is almost done add ground palak, methi and flour. Cook till water dries.
- Garnish with fresh chopped green chilies and sliced ginger.
- Serve with chapati or naan
