Pakistan – Traditional Palak Gosht

by Usama Tariq

Palak Gosht


Palak gosht¬†may be a¬†Punjabi cuisine, Palak Gosht¬†implies¬†Spinach¬†Lamb,¬†may be a¬†scrumptious¬†mixing¬†of¬†delicate¬†juicy¬†pieces of¬†sheep¬†cooked in spinach¬†sauce. This dish is¬†particularly¬†favored¬†within the¬†Northern parts of India & Punjab of Pakistan where the Mughals had left an¬†persevering¬†impact¬†within the¬†South Asian¬†cooking. The dish¬†isn’t¬†as well¬†zesty¬†but is¬†decently¬†spiced with the¬†utilize¬†of green chilies. Palak gosht is¬†greatly¬†nutritious and¬†wealthy¬†in¬†numerous¬†fundamental¬†vitamins and minerals. .

Ingredients Required

  • Water 1 cup
  • (Spinach) chopped 1 kg
  • (Fresh coriander) ¬Ĺ cup
  • (Fenugreek leaves) ¬Ĺ cup
  • (Mint leaves) ¬Ĺ cup
  • (Milk) ¬Ĺ cup
  • Cooking oil ¬Ĺ cup
  • (Onion) sliced 2 medium
  • (Cinnamon sticks) 2
  • (Cloves) 4
  • (Green cardamom) 2
  • (Bay leaf) 1
  • (Cumin seeds) 1 tsp
  • Beef boneless ¬Ĺ kg
  • (Ginger garlic paste) 2 tsp
  • (Salt) 1 & ¬Ĺ tsp or to taste
  • (Red chili powder) 1 tsp
  • (Turmeric powder) ¬Ĺ tsp
  • 1 & ¬Ĺ tsp
  • (Tomato) cubes 3 medium
  • Water 2 cups
  • (Black pepper) crushed 1 tsp
  • Garam masala powder 1 tsp
  • (Green chili) 3-4
  • Cream ¬ľ cup
  • (Green chilies) sliced
  • (Fresh coriander)

Steps to make palak gosht

  • In a wok include water and bring it to boil.
  • Add spinach, new coriander, fenugreek takes off, mint takes off, cover and cook on moo fire for 4-5 minutes.
  • Blend with the assistance of blender.
  • Cook on tall fire for 2-3 minutes.
  • Add drain, blend well and cook for 4-5 minutes or until dries up. Set aside.
  • In a weight cooker include oil, onion and saut√© for 1 minute.
  • Add cinnamon sticks, cloves, green cardamom, inlet leaf, cumin seeds and blend well.
  • Add hamburger, blend well.
  • Add ginger garlic glue, blend well and cook until it changes colour.
  • Add salt, ruddy chilli powder, turmeric powder, qorma masala and blend well.
  • Add tomatoes and blend well.
  • Add water, blend well, cover and cook until meat tenders (18-20 minutes).
  • Open the top and cook for 6-8 minutes or until water dries up and oil separates.
  • Add dark pepper smashed, garam masala powder and blend well.
  • Add green chilies and blend well.
  • Add mixed spinach blend, blend well and cook for 6-8 minutes.
  • Add cream and blend well. Cook for few minutes or until oil separates.
  • Decorate with green chilies, new coriander & serve with chapati.

Total time

Cooking Time: 40-50 minutes.

Preparation time: 30 minutes

Serving: 4-5 persons.

Nutritional Value

15g fats

30g protein

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