Name: Punjabi Palak Gosht
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Goat Meat, bone-in pieces, washed; 250 g Spinach, blanched and pureed; 1 Onion, finely chopped; 1 Tomato, pureed; 1 tbsp Ginger-Garlic Paste; 1½ Green Chili Pepper, slit; 2 tbsp Mustard Oil, gives an authentic rustic flavor; ¾ tbsp Ground Coriander; ½ tsp Ground Cumin; ¼ tsp Ground Turmeric; ½ tsp Garam Masala; ¾ tsp Salt; ¾ cup Water

1 hr 35 mintotal

Prep 20 min · Cook 1 hr 15 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Heat mustard oil in a heavy-bottomed pressure cooker until it smokes slightly, then lower the heat. Add chopped onions and fry until deep golden brown.
Add ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
2 min
Add the mutton pieces and roast (bhunao) on medium-high heat for 10-12 minutes until the meat is browned and sealed.
10–12 min
Mix in tomato puree, coriander powder, cumin powder, turmeric, and salt. Cook for another 5-7 minutes until oil starts separating from the masala.
5–7 min
Add the measured water, close the pressure cooker, and cook for 4-5 whistles (or until the mutton is 90% tender).
Once pressure releases, open the lid and add the pureed spinach and slit green chillies. Mix well.
Simmer uncovered on low heat for 15 minutes, allowing the spinach to cook down and integrate with the mutton juices.
15 min
Finish with garam masala, stir well, and turn off the heat.

How to tell it's done

Succulent, fall-off-the-bone meat enveloped in a rich, dark-green, intensely flavorful spinach gravy.

Getting it right

Tip

The key to a great Palak Gosht is 'Bhunao' (roasting the meat well before adding water) and not overcooking the spinach so it retains its vibrant green color.

What to serve it with

Perfect with hot Tandoori Roti or Missi Roti, accompanied by a raw onion salad.

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Ingredients