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Palak Gosht is a popular dish made with tender chunks of lamb, goat or chicken meat cooked in a spinach-based curry. It is a nutritious and flavorful dish that is a favorite among meat lovers.

Palak Gosht is a favorite dish among Pakistanis, that is often served at Pakistani weddings or “shadis”. The dish is usually prepared in large quantities to cater to the large number of guests.

Palak Gosht happens to be one of my favorite dishes, and I make it almost every time I host a gathering at my place. I learned this unique recipe from my mother, and trust me, every time I prepare it for my guests, I receive a plethora of compliments.

The dish is perfect for any occasion, and I am proud to have mastered this recipe and share it with my guests.

This dish is sure to be a hit with your guests and family, so give it a try and savor the delicious flavors!

Palak Gosht

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Course Main Course

Cuisine Indian, Pakistani

Ingredients

Spinach (Boiling)

5 lbs Spinach (Palak) washed
200 grams Fenugreek leaves (methi) fresh or frozen
5-6 Green chillies (chopped or paste) or taste
15-20 Green cardamoms
1/2 tsp Cloves
1 tsp Black pepepr
2 tsp Cumin seeds
2 Cinnamon stick
3 Star anise
4 Black cardamoms
2 Bay leaves
3-4 cups Milk
1 cup Cream optional

Qorma/Gravy

4 lbs Mutton use lamb, chicken or beef
2 large Onions
1 Tomato
1 tbsp Red chilli powder or to taste
Salt tpo taste
2 tsp Turmeric powder
3 tbsp Coriander powder
2 tbsp Cumin powder
3 tbsp Ginger garlic paste
1 tsp Green chili paste or to taste
4-5 cups Oil use oil generously 🙂

Instructions

In a large pot, combine spinach, water, methi leaves, and green chilli paste. Cover, bring it to a boil and blend.
Add salt, red chilli powder, whole spices (as mentioned in the recipe), milk and oil to the pot. Cook on medium-low heat for 20-30 minutes, stirring occasionally with a spoon. You may cover the pot to avoid splashes.
In another pot, heat oil and sauté sliced onions until they turn light brown. Add ginger garlic paste and green chilli paste, and cook for 2-3 minutes.
Add the meat and cook (bhunofy) on high heat for 5-7 minutes. Add salt, turmeric powder, red chilli powder, coriander powder, and cumin powder to the pot.
Pour in water and continue cooking until the meat is fully cooked.
Once the Palak is fully cooked, mix the cooked meat and its gravy with the Palak. Stir well.
At this point add cream to make it more tasteful.
Check the seasoning and adjust spices as needed. Cover the pot and let it simmer until oil floats on the surface.
Serve Palak Gosht with roti, paratha or rice and enjoy!

Video

Notes

The quantities mentioned in this recipe are suitable for a large gathering or daawat. If you want to make a smaller quantity, you can cut the measurements in half.
I used 4 lbs for this recipe because my family likes the meat cooked in palak. You may use as required. (2-3 lbs should be enough too).
If you want the Palak to have a great flavor, it’s important to use plenty of oil.
To prevent hot splashes, cover the pot while cooking Palak. Reduce the heat, remove the lid, stir with a spoon, and then replace the lid to resume cooking (this is what I do too).
Add the whole spices after blending the palak.
Adjust the spices according to your taste, especially the green chillies which are essential for this recipe.