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PALAK GOSHT / SPINACH MUTTON CURRY
Course
main course
Cuisine
mughlai
Prep Time
20
minutes
Cook Time
45
minutes
Servings
portion
Ingredients
500
gms
spinach
chopped
1
tsp
chili powder
red
2
tsps
coriander
powder
1
kg
mutton
1.5
cups
onion
sliced
2 – 3
tsps
ginger garlic
paste
5 – 6
Chilies
Green chopped
2 – 3
chillies
Whole red
1/2
cup
curd
salt
1
cup
Milk / cream
Course
main course
Cuisine
mughlai
Prep Time
20
minutes
Cook Time
45
minutes
Servings
portion
Ingredients
500
gms
spinach
chopped
1
tsp
chili powder
red
2
tsps
coriander
powder
1
kg
mutton
1.5
cups
onion
sliced
2 – 3
tsps
ginger garlic
paste
5 – 6
Chilies
Green chopped
2 – 3
chillies
Whole red
1/2
cup
curd
salt
1
cup
Milk / cream
Instructions
Clean and wash the mutton pieces.
Heat up oil in a thick bottomed pan.
Put whole red chillies in it.
Mix in sliced onions.
Stir fry till onions are translucent.
Mix in ginger-garlic paste, red chili powder, dhania powder and then mix in lamb pieces.
Stir fry on high flame heat up stirring constantly.
Mix in half cup of curd and stir fry the mutton till the curd looses water.
Cover the lid and let the mutton cook in medium flame till it becomes tender and leave oil from sides.
Mix in salt and chopped spinach and stir fry till lamb is fully mixed with spinach and tender.
Add milk/cream.
Cook till the water is absorbed completely.
Take it into a serving bowl.
Serve it with chapatti/ roomali rotis or phulkas and rice.
Recipe Notes
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