Spinach Mutton Curry aka Palak Gosht

In my limited kitchen life, I have encountered, that there are some recipes that are never meant to look good but taste absolutely divine.

Palak Gosht is one of them.

Inspired by my mum’s traditional Uttar Pradesh style of cooking, this intense mutton curry is slow cooked with spinach and spices to deliver a taste that you will always remember.

My friend MR does. Hubby too gave his silent nods of approval when I cooked it a few weekends ago. The multiple serves was another sign. Small joys!

Spinach Mutton Curry aka Palak Gosht

Level of Cooking: High
Serves: 4
Prep time: 5 minutes
Cook time: 60-70 minutes (open lid cooking plus in a pressure cooker)

Ingredients

1kg Mutton, cubed
3 medium Red Onions, chopped
3 ripe Tomatoes, diced or 1 can of Tomatoes
2 tablespoons Ginger paste
1 tablespoon Garlic paste
250gms Spinach, fresh or frozen (thaw as per packet instructions)
4 Green chillies, slit
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder
2 teaspoons Coriander powder
1 teaspoon Garam Masala powder
salt to taste
1 inch Cinnamon stick
2 Black cardamoms
4 Cloves
4 tablespoons Vegetable oil
1 teaspoon Zeera aka Cumin seeds
3 cups Water

Method

1. In a pressure cooker, heat vegetable oil and add cumin seeds, cinnamon stick, black cardamoms and cloves. Allow to splutter and before the cumin turns black, add the chopped onions. Fry till onion turns translucent, then add the tomatoes, ginger paste and garlic paste. Cook on high flame, stirring constantly.

2. Once oil starts to separate, add the spinach, chilli powder, turmeric powders, coriander powder, garam masala. Lower the flame and cook for about a minute.

3. Add the mutton. This step is crucial. Cook the mutton on high flame, stirring constantly. As a result the mutton pieces will start to char on the outside. Lower the flame, and cook further for another 15 minutes or until the mutton and tomato-onion mix starts to turn reddish brown. If this happens, you are right on track.

4. Pour in the water and add the  green chilli and garam masala. Put the pressure cooker’s lid on and cook on low flame for about 30-35 minutes. Depending on meat quality, you may want to pressure cook for an ever shorter time frame so that you can check if the meat is done to your liking. Although, overcooking the meat will not spoil this recipe except that the meat pieces would further amalgamate with the spinach. Really, the choice is yours.

5. Enjoy Palak Gosht with Zeera Rice and papadam.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s