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!

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.

4.50 from 14 votes

Sadia Halimah Aziz

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Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 5 servings

Calories: 496kcal

Ingredients

• 50 ml Vegetable Oil
• 3 Onions/Pyaz finely diced
• 3 Tomatoes
• 5 Garlic Cloves/Lehsan chopped
• 1 inch Ginger/Adrak crushed
• 1 tsp Salt/Namak
• 2 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Turmeric Powder/Haldi
• ½ tsp Cumin Powder/Jeera Powder
• ½ tsp Coriander Powder/Dhaniyaa Powder
• 1 tbsp Dried Fenugreek Leaves/Methi
• 1 tsp Garam Masala
• 500 g Lamb/Gosht or mutton
• 1 kg Spinach/Saag
• 3 Green Chillies/Hari Mirch finely chopped
• 2 tsp Cumin Seeds/Jeera
• Coriander/Dhaniyaa

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