Steps to Prepare Any-night-of-the-week Palak gosht

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Palak gosht. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Palak gosht, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palak gosht delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Palak gosht estimated approx 2 hrs 40 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Palak gosht using 12 ingredients and 6 steps. Here is how you can achieve that.

#mentorship Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.

Ingredients and spices that need to be Prepare to make Palak gosht:

1. 1/2 kg mutton /beef with bone chopped in small pieces
2. 1 1/2 teaspoon salt or to taste
3. 4 tablespoon oil (canola/sunflower/vegetable)
4. 1 medium-sized yellow onion sliced in half rings
5. 1 teaspoon crushed ginger
6. 1 teaspoon crushed garlic
7. 1 bird’s eye chili diced (optional)
8. 1 1/2 teaspoon red chilli powder
9. 2 teaspoon coriander powder
10. 1/2 teaspoon turmeric powder
11. 4 tomatoes roughly chopped
12. 1/2 kg leafy spinach roughly diced

Steps to make to make Palak gosht

1. Rub 1 teaspoon salt on to the mutton/beef pieces. Set aside. Heat oil in a stockpot. When hot, add chopped onions, and fry on medium heat until soft and translucent, about 7-10 minutes.
2. Add crushed ginger and garlic, and fry for roughly 30 seconds. Add green chili (if using) and ground spices, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
3. Add diced tomatoes, and the remainder of the salt. Fry tomatoes on high heat until soft, about 5-7 minutes. Add chopped mutton/ beef, and continue to fry on high heat for 15-20 minutes.
4. Add roughly 3 cups water (just enough for the meat to be completely submerged) and cover with a tight fitting lid. Bring to simmer, and let the curry cook on medium-low heat for 1 ½ hour. Lift cover and fold in diced spinach.
5. Partially cover the stockpot, and let it simmer for another 30 minutes. Check for salt, and adjust as needed. If there is still excess liquid, remove lid and increase heat to high to boil out some of the water.
6. Serve with roti, plain basmati rice or a vegetarian pulao of your choice.

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