spinach meat curry

Palak gosht (spinach with lamb) is a classic and commonly cooked Indian-Pakistani dish.


Before I got married, my mom used to serve this at least once a week.  It brings back beautiful memories of our family eating dinner together.  It’s a very simple dish with lots of flavor.  It’s pretty healthy too.  Anything with veggies automatically becomes healthy in my world.  I’m sure you agree with me.  Maybe not.


You can use fresh or frozen spinach to make this dish.  If you are using fresh, then wash the spinach, discard stems and finely chop it. Substitute chicken or beef if you don’t like lamb/goat meat.

You will need:

  • 1 lbs lamb meat with bones
  • 2-3 tbsp vegetable oil (I used olive oil)
  • 2 onions, finely chopped
  • 1 tomato, chopped
  • 2 tsp red chilli powder
  • 4 green chillies, chopped
  • 1/4 tsp turmeric powder
  • 2 tsp ginger garlic paste
  • Salt to taste
  • 2 cups water
  • 1 frozen spinach (300-400 grams)

In a pressure cooker at medium heat, add oil.  As it warms up, add chopped onions, saute until golden brown.  Add ginger-garlic paste, green chillies, red chilli powder, salt, turmeric powder, salt, and chopped tomatoes.  Stir everything together and saute for a minute.

Add meat and mix it well.  Add water and pressure cook it until meat becomes tender.

Open the lid and add spinach to the meat.  Cook on medium/high heat until spinach is done and water has dried up.

Serve with rice, paratha, or pita bread.



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