Palak Gosht (spinach with lamb)

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Palak gosht is a spinach and meat stew made with simple ingredients, yet it's packed with flavors that will make you crave this again and again.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Pakistani

Keyword: Palak Gosht, Spianch and Meat Stew

Servings:

Calories: 523kcal

Get Recipe Ingredients

Peel and chop the onion; also cube a tomato.
Add lamb, chopped onion, tomato, salt, red chili powder, turmeric, and water in an instant pot. Pressure cook for 20 minutes.
You can also cook the meat in a regular pot, but you'll need about 2 to 3 cups of water and cook for 45-60 minutes or until the meat is tender.
After 20 minutes, release the pressure and transfer it to a bigger pot with a larger opening (I used a wok).
When the meat is cooking, go ahead and chop the spinach and wash it several times to get rid of any dirt. Leave the spinach in the strainer to remove excess water. You can also use prewashed baby spinach (no need to cut or wash baby spinach).
Now start evaporating the water and add oil as well. Keep stirring it often to avoid burning.
Once all of the water evaporates and the oil separates, add chopped spinach, mix it, and cover. Cook on high heat for 4 minutes, keep an eye out to avoid burning.
Once spinach starts wilting, mix it well. Lower the heat and cook for another 4-5 minutes.
Once spinach is completely wilted remove the lid and cook over high heat while stirring often to evaporate all the water.
Once oil separates add green chilies (I used red because I didn’t have any green on hand)
Serve with roti or white rice