There was a bunch of palak lying in my fridge. I thought of making stir fry with it and finally, I ended up making palak mutton as my husband suggested to go for it. Msged my friend for its recipe, because I love her palak gosht. I am so thankful to her as she is the one from whom I learnt and tasted different mutton recipes. Usually, in our place, generally at Tamilnadu in any mutton recipe specifically curry or gravy, Mutton will be the main ingredient and no other veggies will play a part in it. When I mean veggies I did not refer to potatoes, onions and tomatoes. Dalcha and mutton curry using raw banana are an exception. I have observed in my friends cooking where Mutton is cooked with Okra, taro root, palak, fenugreek, bitter gourd, pumpkin, ridge gourd and soon. This is a refreshingly new for me. So it opened a whole lot of ideas in cooking meat. This palak gosht is a famous dish available on the menu of many restaurants. In future will try the other combinations too which she cooks at home.
Let’s see how to cook it.
Also try the other Mutton recipes.
Preparation Time : 20 mins
Cooking Time : 35 mins
Serves : 3
Oil – 1.5 tbsp
Onion – 2 (medium sized, finely sliced)
Ginger garlic paste – 1 tbsp
Salt to taste
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Mutton – 300g
palak – 1 bunch or chopped palak – 1.5 cups
1.Heat oil in a pressure cooker. Add the sliced onions. Saute them to light golden. Add ginger-garlic paste. Saute until the raw smell leaves. Add salt to taste.
2. Add turmeric powder, red chilli powder and mutton pieces. Saute them well in the oil until the oil begins to separate for about 5 minutes in medium flame. Then add 1 cup of water and pressure cook until the mutton gets tender. Then switch off the flame.
3.Once the pressure is released. Open the lid and put the cooker back in flame. Add the chopped palak leaves into it. Give it a nice mix. Cook for few more minutes until the palak gets cooked. Then switch off the flame.
Palak gosht is ready.
Serve with Rice or roti.
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