اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Palak Gosht

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4.55 from 20 votes
Palak gosht is a popular curry made with lamb lathered in a spicy spinach masala. A delicious comfort food served with chapattis, paratha, or naan. Make this restaurant curry at home with this easy-to-follow and simple curry recipe.
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I can’t resist a dish that combines the earthy richness of tender meat with the vibrant green goodness of spinach. Enter palak gosht, a tantalising curry that has my taste buds doing a happy dance. This Indian delight is a perfect fusion of flavours, and today, I’m going to let you in on the secrets of making it shine. So, tie on your apron and join me on this culinary journey.

Palak gosht is a popular curry made with lamb lathered in a spicy spinach masala. A delicious comfort food served with chapattis, paratha, or naan. Make this restaurant curry at home with this easy-to-follow and simple curry recipe. A restaurant-worthy curry made with lamb chunks and finely chopped spinach and cooked in an onion and tomato masala.

Palak gosht curry is made with spinach, otherwise known as palak saag, and lamb, otherwise known as gosht. A lamb saag recipe tastes just like the restaurant yet is so much healthier and better to eat. This spinach curry is made with lamb chunks and finely chopped spinach cooked in an onion and tomato gravy.

The lamb masala along with the spinach is the perfect combination with a burst of flavour in every bite. Serve this saag gosht recipe with a side of homemade naan for curry night and everyone will love it!

Ingredients That Paint the Canvas

Now, let’s dive deeper into the enchanting world of ingredients that form the backbone of palak gosht. Each element in this culinary symphony plays a unique role in creating the layers of flavour and texture that make this dish truly exceptional.

Meat (Bone-In): The choice of meat is pivotal in palak gosht. You can use any meat you like, but lamb, mutton, or goat are my personal favourites. It is better to use bone-in pieces to help take this dish to the next level. The bones release their flavourful juices during the slow cooking process, infusing the curry with a depth of taste that’s hard to resist.

Opt for bone-in mutton pieces, like succulent chunks of shoulder or leg, as they absorb the flavours of the curry beautifully. The slow cooking process ensures that the meat becomes meltingly tender, a testament to the slow-braised perfection that defines Indian cuisine.

Fresh Baby Spinach: Palak, meaning spinach, is the green heart of this dish. Fresh spinach leaves are meticulously washed to vibrant green perfection. The spinach not only lends its gorgeous colour but also infuses the curry with its earthy, slightly nutty flavour. Don’t skimp on the spinach; it’s the star of the show.

Aromatic Spices: The spice blend in palak gosht is where the magic truly happens. Cumin seeds add a warm, earthy note, while ground coriander provides a citrusy, lemon-like freshness. Garam masala, with its mix of cloves, cardamom, and cinnamon, adds a complex, warming depth that’s the hallmark of Indian cuisine. These spices, when toasted just right, release their essential oils, infusing the dish with layers of flavour.

Ginger and Garlic: The dynamic duo of ginger and garlic is the secret to the curry’s rich aroma and taste. Freshly minced ginger brings a zesty, slightly sweet kick, while garlic adds its robust, savoury depth. Together, they create a fragrant base that elevates the entire dish.

Tomatoes: The addition of tomatoes provides a delightful balance to the richness of the meat and the earthiness of the spinach. They introduce a touch of acidity and a slight tang, enhancing the overall flavour profile. As they cook down, their natural sweetness emerges, making them the perfect counterpoint to the savoury spices.

Green Chillies: For those who relish a bit of heat, green chillies are the culinary conductor of spice. Adjust the quantity to suit your palate. Sautéed with the tomatoes, they release their fiery essence, infusing the curry with a gentle but tantalising kick.

With these carefully selected and thoughtfully prepared ingredients, you’re well on your way to creating a palak gosht that’s nothing short of a culinary masterpiece. This dish showcases the art of balancing flavors, textures, and aromas, resulting in a curry that’s as visually captivating as it is palate-pleasing. The use of bone-in mutton adds a layer of richness that elevates the dish to new heights, thanks to the flavourful essence released by the bones during cooking.

Vegan Palak Gosht? Yes, Please!

Now, let’s delve deeper into the world of vegan palak gosht – a plant-based twist on this classic Indian dish that’s perfect for vegans and those looking to explore meatless options without sacrificing flavour. Here’s how you can create a vegan masterpiece that’s just as rich and satisfying as the original.

In the absence of meat, it’s essential to select a protein source that can stand up to the bold flavours of the dish. Tofu and tempeh are excellent choices due to their ability to absorb flavours and provide a hearty texture. You can also opt for plant-based meat substitutes like seitan or textured vegetable protein (TVP) for a meaty feel.

Prepare a vegan-friendly marinade using plant-based yogurt or creamy coconut milk, minced ginger, garlic, and a medley of spices. Marinate the tofu, tempeh, or meat substitute for at least an hour to infuse it with flavour and tenderness.

When it comes to the sautéing and spice blend, stick to the same aromatic spices used in the traditional recipe. Cumin, coriander, garam masala, and the like will add depth and complexity to your vegan palak gosht.

Of course, the star of the show remains the fresh spinach. Remember, we eat with our eyes, and the visual appeal is just as crucial in the vegan version.

Once your protein has marinated and the spice blend is ready, sauté the protein until it’s nicely browned. This step is crucial to develop a robust flavour profile and create that slightly crispy exterior.

Allow the flavours to meld together as you would in the original recipe. The spinach puree and protein should simmer until they form a cohesive and luxurious mixture. The key here is patience, as this slow cooking process allows the vegan ingredients to absorb the aromatic spices fully.

To serve this plant-based delight, stick to the same accompaniments as the traditional version. Steamed basmati rice or warm naan bread is perfect for soaking up the luscious curry. Garnish with a dollop of vegan yogurt, a sprinkle of fresh coriander, and a squeeze of lemon for that burst of citrusy freshness.

With vegan palak gosht, you get to enjoy the bold flavours and comforting warmth of the classic dish while staying true to your plant-based lifestyle. It’s a testament to the versatility of vegan cooking, where innovation meets tradition to create culinary magic on your plate. Whether you’re a vegan enthusiast or a curious omnivore, this dish promises a delightful and satisfying dining experience.

Serving Suggestions

As you prepare to savour the delightful palak gosht you’ve lovingly crafted, it’s important to consider the perfect accompaniments to complete your culinary journey. The right pairing can elevate your dining experience from good to exceptional.

There’s something magical about the pairing of palak gosht with fluffy, aromatic basmati rice. The mild, nutty flavour and long, slender grains of basmati rice make it an ideal partner for this rich and flavourful curry. Cook the rice with care, ensuring each grain remains distinct and tender. As you take a forkful of rice, let it soak up the creamy spinach sauce, creating a harmonious blend of textures and flavours.

Another classic accompaniment that pairs beautifully with palak gosht is warm, soft naan bread. The slightly chewy and charred exterior of naan, combined with its tender interior, is the perfect tool for scooping up the succulent meat and spinach gravy. If you have a tandoor or grill, you can even try making your naan at home for that authentic touch.

To balance the rich and robust flavours of palak gosht, consider serving it with a side of creamy raita. The coolness of the yoghurt not only complements the warmth of the dish but also offers a delightful respite from the spices. A dollop of raita adds a refreshing contrast and a hint of tanginess to each bite, creating a well-rounded taste sensation.

To add a burst of freshness and a touch of zing to your palak gosht, garnish it with freshly chopped coriander and serve it with lemon wedges on the side. The coriander’s bright, herbaceous notes enhance the curry’s overall flavour, while a squeeze of lemon juice provides a citrusy kick that brightens up the dish. It’s a simple yet effective way to balance the richness of the curry and awaken your taste buds.

For those who enjoy a hint of tanginess and heat, consider serving some traditional Indian pickles alongside your Palak Gosht. Mango pickle, lime pickle, or even a mixed vegetable pickle can add an exciting contrast of flavors to each bite. A small spoonful of pickle can be a game-changer, offering a delightful punch that complements the curry’s depth.

Incorporating these serving suggestions will turn your palak gosht meal into a culinary masterpiece, where every element on the plate plays a crucial role in creating a symphony of flavours and textures. So, set the table, gather your accompaniments, and get ready to indulge in a memorable dining experience that celebrates the rich traditions of Indian cuisine while adding your unique twist. Enjoy the journey of flavors that palak gosht brings to your table!

Check Out My Other Recipes!

As we draw the aromatic curtain on our delectable palak gosht recipe, I must say it’s been quite the culinary journey through the lush green gardens of flavour. But before we hang up our aprons, let’s embark on a tantalising expedition to explore some equally enticing recipes that are closely related to our verdant masterpiece.

Just as the earthy potatoes complement the vibrant spinach in palak gosht, saag aloo offers a delightful twist on this classic combination. British potatoes, simmered in a rich spinach-based gravy, create a symphony of textures and tastes that will leave your taste buds dancing a Highland Fling. So, if you’re in the mood for a hearty yet vegetarian option, saag aloo is your go-to.

For those who prefer poultry over mutton, my chicken palak is a delightful choice. Tender chicken pieces bathe in a velvety spinach sauce, resulting in a dish that’s both comforting and nutritious. It’s like a culinary hug in a bowl, fit for kings and queens alike. Give it a try, and you’ll be clucking with joy!

Looking to take your culinary skills up a notch? Pair our palak gosht with a fragrant mutton pulao. The succulent mutton chunks, lovingly cooked with fragrant rice and spices, make for a meal that’s fit for a maharaja. The green goodness of palak gosht and the aromatic allure of mutton pulao combine to create a truly regal feast.

And now, for a sweet finale to your culinary escapade, I present milk seviyan. This dessert is the perfect way to round off your palak-themed feast. Vermicelli cooked to perfection in sweetened milk, garnished with nuts and cardamom, will send you into a state of dessert nirvana. It’s the sweet counterpart to the savoury symphony you’ve just experienced.

In conclusion, this palak gosht recipe has taken us on a gastronomic adventure through the verdant world of spinach and mutton. But the culinary landscape is vast, and these related recipes offer their own unique charms and flavours to explore. Whether you’re craving comfort food, a vegetarian delight, or a sweet ending, there’s something here for every palate. So, go forth, dear cooks, and let your kitchen be the stage for a symphony of tastes that will make your taste buds sing with joy. Happy cooking!

Masala Lamb Saag Curry | How To Make Palak Gosht Recipe | How To Make Saag Gosht Recipe | Lamb And Spinach Curry Recipe | Lamb Saag Recipe | Lamb Spinach Easy Lamb Curry Recipe | How To Make Mutton Curry | How To Make Mutton Masala | Lamb Masala Recipe | How To Make Lamb Curry | Easy Mutton Curry Recipe | Gosht Ka Salon | Pakistani Lamb Curry | Gosht Curry | Pakistani Mutton Curry | Simple Mutton Curry | Simple Lamb Curry | Palak Saag Recipe | Palak Recipe | How To Make Indian Spinach Recipe | How To Make Palak Recipe | How To Make Spinach Curry Recipe | How To Make Saag Curry Recipe | Spinach Curry | How To Make Saag | Spinach Recipe | How To Make Palak Curry | Palak Ki Sabzi | Palak Ka Saag Recipe | Indian Food |

Palak Gosht

Palak gosht is a popular curry made with lamb lathered in a spicy spinach masala. Make this restaurant curry at home with this easy-to-follow and simple curry recipe.
4.55 from 20 votes
Sadia Halimah Aziz
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 5 servings
Calories: 496kcal

Ingredients

  • 50 ml Oil
  • 3 Onions finely diced
  • 3 Tomatoes
  • 5 cloves Garlic chopped
  • 1 inch Ginger crushed
  • 1 tsp Salt
  • 2 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • 1 tbsp Fenugreek dried
  • 1 tsp Garam Masala
  • 500 g Lamb or mutton
  • 1 kg Spinach
  • 3 Green Chillies finely chopped
  • 2 tsp Cumin Seeds
  • Coriander

Instructions

  • In a large pot heat up the vegetable oil on medium heat until hot
  • Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Add the sliced garlic cloves and crushed ginger then cook for a further 2-3 minutes
  • Add the lamb then mix to distribute all the ingredients evenly befor ecovering and cook on medium heat for 20 minutes until the lamb has released its water
  • Add the chopped tomatoes then cook for 3-4 minutes, stirring occasionally, until the tomatoes soften
  • Add the chilli powder, turmeric powder, cumin powder, coriander powder, garam masala and the dried fenugreek leaves then cook the spices for 4-6 minutes
  • As the spices cook finely chop the spinach before adding into the pan and stirring the masala into the spinach then cover and cook for 45 minutes ensuring that you stir every 10-12 minutes
  • Add the finely chopped green chilies and crushed cumin seeds then cook for another 15 minutes until most of the water has evaporated
  • Add the finely chopped coriander then cook for 1 minute until the oilhas separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Your palak gosht is ready!

Video

Nutrition

Calories: 496kcal
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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