id="wpurp-container-recipe-31771" data-id="31771" data-permalink="https://www.spoonforkandfood.com/palak-gosht-spinach-mutton-curry-recipe/" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.spoonforkandfood.com/wp-content/uploads/2014/11/palak-gosht-spinach-mutton-curry.1024x1024-1.jpg" data-servings-original="4" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
portion
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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
Ingredients
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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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