Palak Gosht

Bahan-bahan

1 kg mutton (goat meat), bone-in pieces

500 grams fresh spinach (palak), washed and chopped

2 medium onions, finely sliced

2 medium tomatoes, chopped

1 tablespoon ginger-garlic paste

½ cup plain yogurt

½ cup cooking oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

Arahan

Sauté Onions:

Heat oil in a large pot over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add sliced onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Cook Tomatoes:

Add chopped tomatoes to the pot.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add Spices:

Add coriander powder, red chili powder, turmeric powder, and salt.

Mix well and cook for another 2–3 minutes to blend the spices.

Add Mutton:

Add the mutton pieces to the pot.

Stir to combine with the masala.

Cook until the meat changes color and is no longer pink.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil starts to separate.

Simmer the Curry:

Add enough water to cover the meat.

Cover and cook on low heat for about 45–60 minutes, stirring occasionally, until the mutton is tender.

Add Spinach:

Add the chopped spinach to the pot.

Cook until the spinach is wilted and well incorporated into the curry.

Finish with Garam Masala:

Sprinkle garam masala over the curry.

Stir gently and simmer for an additional 5 minutes to enhance the flavors.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.