Palak Mutton - Lamb / Mutton and spinach recipe

Palak Mutton means Spinach mutton (goat's meat). In many countries goat's meat is more popular than the sheep.

You can use either of the meats for this recipe (although the mutton will take longer to cook).

It is best cooked in a pressure cooker. But this is not absolutely essential.

In Indian meat recipes this is a popular one. You can make it as hot or as mild, as you want.

The ingredients required are as follows

  • 1 kg Lamb or mutton (cut into bite size pieces)
  • 500 gm Spinach (pureed)
  • 4 medium Onions (chopped or sliced)
  • 3 Tbsp Ginger-Garlic (chopped or paste)
  • 1-1/2 cups Yogurt
  • 3 Tbsp Oil
  • 3-4 green Chilies (chopped)
  • 2-3 Cloves
  • 1 inch Cinnamon
  • 1 Bay leaf
  • 2 black Cardamoms
  • 2 green Cardamoms
  • 2 Tsp Garam masala powder
  • Salt to taste

In a deep pan heat the oil and crackle the cloves, bay leaf, cinnamon and cardamoms.Then add the onions and sauté them till they start to caramelize (become little brown).Add ginger and garlic, green chilies and cook till it all becomes light brown.

Add the lamb in batches (4-5 pieces at a time) and roast in the pan, along with the onions, till the lamb is all sealed (becomes brown on all sides).

Keep stirring to ensure nothing gets stuck to the bottom of the pan.

Now add the yogurt, a little each time and mix well to incorporate it with the lamb.

Finally add the spinach puree, salt and garam masala. Bring to a boil, then cover and simmer till the lamb is tender. If you need to add water to make the right consistency, add a little hot water.

Garnish with some fresh cream before serving. Best with Tandoori Roti/chapatti, pitta bread or naan (all Indian breads).

Palak Mutton to some other delicious meat recipes

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