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Spinach Mutton/Palak Gosht is one of my favorite veg meat combination food item. Spinach is a rich source of nutrients having low calories. Mutton on the other hand offer you an adequate amount of calories.

Spinach is a seasonal vegetable and cultivated in winter season. Though it is usually available year round. It can be stored in refrigerator at a very low temperature in a half cooked form for later use.

Spinach mutton is an original restaurant recipe. Here is a video link to my YouTube Channel with ingredients detail as under:

Palak Gosht


  • 1 cup yogurt
  • ½ kg spinach boiled (ubly hoi palak)
  • ¾ cup oil or as required
  • 3 medium sized onion
  • ½ kg mutton (bakray ka gosht)
  • tbsp ginger and garlic (crushed into paste form)
  • 1 bay leaf (tej patta)
  • 1 cinnamon stick (darcheeni)
  • 1 black cardamom (bari elaichi)
  • 2 green cardamom (hari elaichi)
  • ½ tsp cumin seeds (zeera)
  • 5 to 6 black pepper seeds (kaali mrichain)
  • red chili powder or to taste
  • ½ tsp turmeric (haldi)
  • tsp coriander powder (dhania powder)
  • salt to taste
  • 3 large tomatoes
  • water as required
  • green chilies to taste
  • fresh coriander and mint leaves

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