Palak Gosht (Mutton Curry with Spinach) Easy & Authentic

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This is a simple but tasty gosht palak curry recipe that is easy to make and makes a healthy meal. Lamb and spinach curry is a traditional and authentic dish. Tomatoes, onions, and spices are cooked together to make a rich, hearty dish that is great for a crowd.

What is Palak Gosht?

Palak gosht is a popular curry made with spinach masala and lamb. A tasty comfort food that goes well with chapattis, parathas, or naan. With this easy-to-follow curry recipe, you can make the curry from your favourite restaurant at home.

Palak Gosht

Like many desi homes, we eat curries almost every day, and this palak gosht recipe is one of the most popular ones. Lamb and spinach taste great together and can’t be beat as a combination. Because I use spinach leaves, I call it palak gosht instead of saag gosht.

Palak means spinach leaves, while saag means any green leafy vegetable, such as spinach leaves, fenugreek leaves, and mustard leaves. Which one you choose to use depends on your own tastes. Pakak gosht is a tasty lamb curry that I almost like to make as much as I like to eat. When I make this curry, my kitchen smells so good because there are so many spices. Even better, it’s so easy to make. So, this recipe is great for a tasty weeknight meal.

Some Easy Tips For Making Palak Gosht Delicious

What kind of mutton should be used? We didn’t ask for a certain cut of mutton in Pakistan. We’d just ask the butcher to cut up the amount we wanted into small pieces. Madhur Jaffrey told me to ask for shoulder after I moved overseas because it goes well with these kinds of mutton curries.

How much spinach should I use? Don’t worry too much about how much spinach there is. I said to use about 1 pound, but you can use less. I will warn you, though, not to use frozen spinach. Even after it’s been thawed, it still gives off a lot of water, which can make the curry taste much weaker. I’ve also found that spinach leaves go well with the rich goat masala most of the time.

In general, I use the same amount of onion and tomato as the protein I’m using (in this case the mutton.) in the Pakistani Palak Gosht Recipe

Don’t cut corners with the “bhuno” process for the lamb: Bhuna is a common way to cook in South Asia. It means to fry an ingredient in the masala until it starts to caramelise and release oil (Hooked on Heat.) The mutton will get more flavorful and tender the longer you fry it in the masala base. This is the metod for palak gosht pakistani recipe.

You may also like to try this recipe: Aloo sabzi

Ingrdeints For Palak Gosht Recipe:

  • 1 pound of boned mutton cut into small pieces
  • 1 ½ teaspoon salt or to taste
  • 4 tablespoons canola, sunflower, or vegetable oil.
  • 1 medium-sized yellow onion sliced in half rings
  • 1 tsp. of ground ginger
  • 1 teaspoon of garlic powder
  • 1 chopped bird’s eye chilli (optional)
  • 1 1/2 teaspoons of red cayenne powder
  • 2 teaspoon coriander powder
  • 12 teaspoon of ground turmeric
  • 4 small pieces of roma tomatoes
  • 1 pound of chopped leafy spinach

Palak Gosht Recipe


  • Salt the pieces of lamb with 1 teaspoon. Set aside.
  • In a stockpot, heat the oil. When the pan is hot, add the chopped onions and cook over medium heat for about 7–10 minutes, or until the onions are soft and clear.
  • Add the ginger and garlic that have been crushed and cook for about 30 seconds.
  • Add green chilli, if you’re using it, and ground spices. Fry for about a minute, or until the spices smell good.
  • Spritz a little water into the pot if you need to.
  • Mix in the diced tomatoes and the rest of the salt. Fry the tomatoes over high heat for about 5–7 minutes, until they are soft.
  • Add the chopped lamb, and keep cooking on high heat for another 15 to 20 minutes.
  • Add about 3 cups of water, just enough to cover the meat, and cover with a lid that fits tightly. Bring to a simmer and let the curry cook for 1 1/2 hours on medium-low heat.
  • Lift the lid and mix in the chopped spinach. Cover the pot only partially and let it simmer for another 30 minutes.
  • Check for salt and add or take away as necessary. If there is still too much liquid, take the lid off and turn up the heat to high so that some of the water can boil off.
  • Serve with roti, plain basmati rice, or your favourite vegetarian pulao.
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