Palak Gosht

Name: Palak Gosht
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g mutton; 400 g spinach; 1 tbsp ginger-garlic paste; 2 green chilies; 3 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Palak Gosht is a beloved staple in Punjabi households, where it is cooked with a generous hand and a warm heart. Salt is judged by instinct, and ghee is used liberally, ensuring each bite is both flavorful and fulfilling. This dish captures the essence of home-cooked comfort, traditionally prepared for family meals shared around a communal table. It represents a culinary tradition where recipes are passed down through generations, each cook adding their own touch.

A true testament to the harmony between tender mutton and vibrant spinach, Palak Gosht offers a rich, hearty flavor with gentle heat from green chilies and aromatic depth from ginger-garlic paste. The ghee melds the ingredients together, creating a dish that's both nourishing and satisfying. Serve it with a side of warm naan or steamed basmati rice to fully appreciate the layers of flavor in each mouthful.

Ingredients

700 gmutton
400 gspinach
1 tbspginger-garlic paste
2green chilies
3 tbspghee
to tastefine sea salt

Method

Start by seasoning the 700 g mutton with fine sea salt. Use your hands to ensure the salt is evenly distributed over the meat, which will help enhance the flavor as it cooks.
In a large, heavy-bottomed pot or deep skillet, heat 3 tbsp of ghee over medium-high heat. Once the ghee is hot and shimmering, add the mutton pieces in a single layer, ensuring not to overcrowd the pan. Brown the mutton on all sides, turning occasionally, until each piece has a deep, rich color. This should take about 5-7 minutes per batch, and the meat should have a caramelized crust.
Reduce the heat to medium and add 1 tbsp of ginger-garlic paste to the pot. Stir it into the browned meat, allowing it to cook for about 1-2 minutes until its raw aroma fades and it becomes fragrant. This step is crucial for infusing the meat with a robust base flavor.
Add 2 green chilies, slit lengthwise, to the pot. Stir them in and let them cook for another minute. The chilies will impart a subtle heat to the dish, balancing the richness of the ghee and mutton.
Add 400 g of spinach to the pot. Stir the spinach into the mutton and spices, allowing it to wilt and release its moisture. The spinach should turn a vibrant green and become tender, integrating with the meat and forming a thick, flavorful sauce.
Cover the pot with a lid and let the mixture braise over low heat. Stir occasionally, and cook until the mutton is tender and the flavors have melded together. This will take some time, and the meat should be soft and easy to pierce with a fork, while the sauce thickens and clings to the meat.
Taste the dish and adjust the salt if necessary. The flavors should be balanced, with the savory mutton complemented by the earthy spinach and a hint of heat from the chilies. Serve the Palak Gosht with rice, bread, or salad, ensuring each serving has a generous portion of both meat and spinach.