• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Palak Gosht

1 Kg. mutton
1 Kg. Palak
1tsp. salt (according to taste)
1/4 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1/2 tsp. cumin seeds (Zeera)
3-4 green chilies
1 small of ginger (Adrak)-sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Methi) leaves – Kasuri
Method
Steam/blanch the Palak and grind.
In a pan fry the onion in the oil until golden brown. Mix all the ingredients together and add to the pot and stir well until the tomato has become soft and the water has evaporated.
Add the meat and cook again until the water dries again. Add a further 3-4 glasses of water cover and leave to it becomes tender.
Just before the meat is almost done add ground Palak, Methi and flour stirring to avoid lumps. Cook until water has evaporated.