WHAT IS PALAK GOSHT?

Discover How To Make Palak Gosht—a recipe of mutton (goat meat) enveloped in a rich spinach gravy, enhanced by a blend of whole and ground spices for maximum flavor. This recipe has its roots in India and found its way to Pakistan. There’s nothing quite like enjoying a plate of Palak Gosht with warm, chapati. Pakistan/ndian main dishes like Aloo Gosht and Bhindi Gosht combine meat with vegetables, yet each offers a uniquely distinct flavor—just like Palak Gosht.

WHAT YOU’LL LOVE ABOUT THIS RECIPE?

You can never mess up!  It requires goat meat.  It’s a quick, easy to follow, and flavorful recipe.  It’s packed with iron and other minerals. 

TIPS FOR MAKING PALAK GOSHT

Blanching is important to enhance the taste and gives it its signature bright green color.  Onion, tomato, spinach, green peppers, and cilantro is grinded to give the smooth texture.  Always add the spinach mixture at the end because when blanching the spinach. It’s already getting half cooked.

INGREDIENTS

Mutton – Ensure the goat meat is fresh. Spinach – Blanching the spinach will result in a vibrant green color. Ginger Garlic Paste – I used homemade ginger garlic paste, but store-bought works as well. Yogurt – I used homemade yogurt, but store-bought is also fine. Whole and Ground Spices – These add rich flavor and warmth to your palak gosht.

HOW TO COOK IT?

WHAT TO SERVE WITH PALAK GOSHT?

Palak gosht is served with roti or naan. Along with Palak gosht Chicken Biryani along with some Raita, Achari Keema, and don’t forget the dessert Kheer Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let’s Make Palak Gosht!!!

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