Palak Gosht

RecipenKitchen Recipe 2 h 5 min · Serves 6 · Pakistani

Why make it Tender bone-in mutton simmered in a slow-cooked onion and tomato masala, then finished with a bright spinach purée. A rich, deep green curry for roti or rice.

You’ll need

Serves 6 800 g bone-in mutton, cut into medium pieces, washed and dr… 800 g fresh spinach (palak), thick stems removed, leaves wa… ½ cup cooking oil 2 medium onions, thinly sliced 1 tsp cumin seeds 1 bay leaf 4 cloves 3 green cardamom pods, lightly crushed + 14 more in the full recipe

1 Step 1 of 9 Bring a large pot of water to a boil and add the spinach in two batches. Cook each batch for 1 minute until bright green and wilted, then lift it out into a bowl of ice water.

2 Step 2 of 9 Drain the spinach and squeeze out the extra water. Blend it with the green chillies and fresh coriander into a smooth purée, adding a splash of cold water only if the blender needs it. Set aside.

3 Step 3 of 9 Heat the oil in a heavy pot over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom and cinnamon and let them sizzle for 30 seconds until fragrant.

4 Step 4 of 9 Add the sliced onions and fry, stirring often, for about 12 minutes until deep golden brown. Do not let them turn dark or bitter.

5 Step 5 of 9 Stir in the ginger-garlic paste and cook for 1 minute. Add the mutton, turn the heat to medium-high and fry for about 8 minutes, stirring, until the meat loses its raw pink colour and is lightly browned. The last 4 steps are in the full recipe.

Cook’s tip Shocking the spinach in ice water keeps the colour bright green instead of dull olive.

Palak Gosht

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