Palak Gosht (Mutton Curry with Spinach)
Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.
Ingredients
- 1 lb. mutton with bone chopped in small pieces
- 1 ½ teaspoon salt or to taste
- 4 tablespoon oil (canola/sunflower/vegetable)
- 1 medium-sized yellow onion sliced in half rings
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 bird’s eye chili diced (optional)
- 1 ½ teaspoon cayenne red powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 4 roma tomatoes roughly chopped
- 1 lb. leafy spinach roughly diced
Instructions
- Rub 1 teaspoon salt on to the mutton pieces. Set aside.
- Heat oil in a stockpot. When hot, add chopped onions, and fry on medium heat until soft and translucent, about 7-10 minutes.
- Add crushed ginger and garlic, and fry for roughly 30 seconds.
- Add green chili (if using) and ground spices, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
- Add diced tomatoes, and the remainder of the salt. Fry tomatoes on high heat until soft, about 5-7 minutes.
- Add chopped mutton, and continue to fry on high heat for 15-20 minutes.
- Add roughly 3 cups water (just enough for the meat to be completely submerged) and cover with a tight fitting lid. Bring to simmer, and let the curry cook on medium-low heat for 1 ½ hour.
- Lift cover and fold in diced spinach. Partially cover the stockpot, and let it simmer for another 30 minutes.
- Check for salt, and adjust as needed. If there is still excess liquid, remove lid and increase heat to high to boil out some of the water.
- Serve with roti, plain basmati rice or a vegetarian pulao of your choice.