vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Palak Gosht

Palak Gosht
Kheema Mattar

Kheema Mattar

The minced meat of lamb cooked with green peas and potato all together tastes amazing wit...

Kolhapuri Tamda Rassa

Kolhapuri Tamda Rassa

Kolhapuri Tamda Rassa mutton preparation in red sauce is a famous dish from Kolhapur, Kol...

Basic Lamb Curry

Basic Lamb Curry

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealin...

Hariyali Jinga

Hariyali Jinga

This dish doesn't have a gravy and threrefore should be served with naan and not over ri...

Hyderabadi Haleem - Home made

Hyderabadi Haleem - Home Made

Authentic Hyderabadi Haleem made very simple with your vahchef sanjay thumma and can be m...

Dabba Gosht

Dabba Gosht

Dabba Gosht is an Eid recipe you must have in your family feast. Baked dabba gosht with m...

Palak Gosht Recipe, How To Make Palak Gosht Recipe

Palak gosht is a Punjabi cuisine, Palak Gosht means Spinach Mutton, is a delicious blending of tender succulent pieces of mutton cooked in spinach gravy.

About Recipe

How to make Palak Gosht

(103 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
30 mins		 Total time
40 mins
Palak Gosht
Author : Vahchef
Main Ingredient : Mutton
 Servings : 2 persons
Published date : November 12, 2016


Ingredients used in Palak Gosht
• Oil - as required.
• Onion (chopped) - 2 numbers.
• Crushed cloves and garlic - 6 numbers.
• Fresh ginger-root - 2 teaspoons.
• Turmeric powder - 1.5 teaspoons.
• Chili powder - 2 teaspoons.
• Black pepper powder - 1/2 tea spoon.
• Fenugreek powder - 1/2 tea spoon.
• Coriander powder - 2 teaspoons.
• Cumin powder - 1 tea spoon.
• Hot paprika - 2 teaspoons.
• Lean diced lamb - 2 lbs.
• Coconut cream - 800 ml.
• Salt - to taste.
• Curry leaves - 2 spring.
• Frozen spinach (chopped) - 1 bunch.
Method:
  • Heat oil in heavy pan. add onions and fry until golden brown.
  • Add garlic, ginger and all spices except salt Fry for 5 minutes until fragrant.
  • If mixture is too dry add a little water. Stir regularly to prevent burning.
  • Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking Add thawed spinach and mix thoroughly.
  • Add coconut cream and salt and stir well.
  • Now add curry leaves, bring to a rapid boil Reduce heat and allow to simmer for at least 1.5 hours covered.
  • Remove lid and simmer till sauce reduces, usually 15-30 minutes.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter