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PAKISTAN CUISINE

Palak Gosht

Palak Gosht  
(Goat meat & Spinach)   


GOAT meat cooked with spinach: Spinach can be fresh, frozen or canned but it should be finely chopped or pureed.
 

Ingredients


 

500

  grams Goat meat on the bone

1

  cup yogurt

1

  teaspoon garlic paste

1

  teaspoon ginger paste

1

  teaspoon coriander powder

1

  teaspoon cumin seeds, zeera

1

  teaspoon garam masala

2

  teaspoon green chillies, chopped

1

  teaspoon red chili powder

1

  teaspoon salt

1\4

  cup oil

500

  grams spinach

250

  grams fenugreek leaves (Methi) chopped

3-4

  tablespoons ghee

1

  medium onion skinned & thinly sliced

1

  inch piece ginger, cut into matchstick


How to Cook


1. Wash and remove excess fat from meat and then cut into 1 inch pieces.
2. In a large bowl combine yogurt, garlic, ginger, coriander powder, cumin seeds, garam masala, green chilies, chili powder and salt. Add lamb pieces and stir so that the yogurt mixture coats the lamb pieces. Leave to marinate in the fridge for 3-4 hours.
3. Heat oil in a medium saucepan over medium heat and add the marinated lamb. Stirring constantly fry the lamb for 5-8 minutes or well browned. Add 1 cup water, cover and cook on low heat until meat is almost tender.
4. Add spinach and cook on medium-low heat until the moisture from the spinach has evaporated and spinach and meat is well cooked.
5. In a small frying pan, heat ghee, add sliced onion and ginger. Stirring constantly sauté until the onion and ginger are golden brown.
6. Transfer to serving dish and pour the fried onion and ginger on the top and serve immediately with boiled rice.
Note: Fresh or frozen or even canned spinach works well. The spinach must be either finely chopped or pureed.

This recipe serves 6 people.


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