Palak Gosht
Serves 430 mins prep40 mins cook
A hearty and delicious mutton curry featuring mutton cooked with spinach and a blend of spices. This recipe includes marinated mutton pressure cooked to perfection and combined with a creamy spinach puree for rich flavor.
0 servings
What you need
Instructions
1: Dry roast the spices and blend them into a fine powder. 2: Add the spices to the mutton with the ginger-garlic paste, powdered spices, and salt. 3: Marinate the mutton for 30 mins. 4: Pressure cook the mutton for 5 whistles with ¾ cup of water. Allow the steam to escape naturally. 5: Blanch spinach in boiling water for 2 mins. 6: Shock it in ice water and squeeze out the excess water, then blend to a fine puree. 7: Whisk together the curd and besan until smooth and set aside. 8: Heat ghee in a kadhai and add the onions, sauté until golden brown. 9: Add the green chillies. 10: Add the mutton and bring to a boil, then simmer the gravy and add the curd, stirring constantly. 11: Cover and simmer for 10 mins. 12: Add the palak puree into the mutton. Simmer covered for 10-12 mins. 13: Adjust the consistency with water. 14: Finish with lemon juice, ghee, kasuri methi, garam masala, and the ginger julienne.View original recipe