Palak Gosht - Spinach with Mutton
Ingredients:
½ kg (500 gms) of Mutton/Lamb
6 bunches of Spinach (Palak) (finely chopped)
2 medium Tomatoes
2 Onions (finely chopped)
1 tsp. of Ginger Root (Adrak) (grated)
1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
2 Black Peppercorns (Saabut Kaali Mirch)
1 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
1 ½ tsp. Ginger Paste (Pisi Adrak)
1 ½ tsp. Garlic Paste (Pisa Lehsan)
4 tbsp. Cooking Oil
Method:
Add 2-3 teaspoons of oil in a pressure pan and heat.
Add the grated ginger, black pepper corns, a small part of chopped onions to the oil fry the onions for a few seconds.
Add a little salt and enough water.
Close the pressure pan and allow the meat to cook until soft.
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, red chili powder, ginger paste, garlic paste and chopped coriander.
Fry this mix thoroughly till oil leaves the sides of the pan.
Add tomatoes and spinach and a little of the meat-stock that you had kept aside.
Cook until the tomatoes and Spinach is done and the water has dried up.
If necessary, add more of the stock to get a gravy.
Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan.
Simmer for a while and garnish with chopped coriander.
*The above can be can be cooked by replacing with chicken/beef instead of mutton/lamb
Courtesy: Chef Niru Gupta
½ kg (500 gms) of Mutton/Lamb
6 bunches of Spinach (Palak) (finely chopped)
2 medium Tomatoes
2 Onions (finely chopped)
1 tsp. of Ginger Root (Adrak) (grated)
1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
2 Black Peppercorns (Saabut Kaali Mirch)
1 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
1 ½ tsp. Ginger Paste (Pisi Adrak)
1 ½ tsp. Garlic Paste (Pisa Lehsan)
4 tbsp. Cooking Oil
Method:
Add 2-3 teaspoons of oil in a pressure pan and heat.
Add the grated ginger, black pepper corns, a small part of chopped onions to the oil fry the onions for a few seconds.
Add a little salt and enough water.
Close the pressure pan and allow the meat to cook until soft.
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, red chili powder, ginger paste, garlic paste and chopped coriander.
Fry this mix thoroughly till oil leaves the sides of the pan.
Add tomatoes and spinach and a little of the meat-stock that you had kept aside.
Cook until the tomatoes and Spinach is done and the water has dried up.
If necessary, add more of the stock to get a gravy.
Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan.
Simmer for a while and garnish with chopped coriander.
*The above can be can be cooked by replacing with chicken/beef instead of mutton/lamb
Courtesy: Chef Niru Gupta
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