palak mutton
Mutton Recipe

How to prepare palak mutton curry

 

I had contemplated preparing this dish long back but as mutton or male goat’s meat is prepared only during festivals, my family likes to relish only on traditional preparations. The color is fab and the flavors and texture are unique, retaining the aroma of meat. The whole spices enhance the flavors of the spinach gravy. The recipe is not authentic, its entirely mine intuition and the flavors paired up well as I had wanted.

Ingredients

  • 500 gm Mutton
  • 1 onion
  • 1 tbsp. ginger grated
  • 8 to 10 cloves of garlic
  • 2 to 3 red chillies
  • 2 to 4 inch cinnamon stick
  • 3 to 4 cloves
  • 4 to 5 green cardamom
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. cumin powder
  • 1/2 cup curd
  • 2 cups spinach chopped
  • 3 to 4 green chillies
  • 1/4th cup Mustard oil
  • 2 tbsp. of clarified butter

Method

  • Make a paste of onion, ginger and garlic.
  • Boil the spinach and drain water.
  • Make a paste of spinach and green chillies.
  • Heat mustard oil in a pan.
  • Add the whole spices and red chillies and fry.
  • Saute  the onion paste till light brown.
  • Add the turmeric and cumin powder and fry
  • Add salt
  • Add the mutton pieces and simmer.
  • Cook on slow flame for 1 to 2 hours till the mutton is fall of bones consistency and the fat releases.
  • Take off from the gas oven and keep aside.
  • Heat clarified butter.
  • Fry the spinach paste, till the raw flavors disappear.
  • Add curd and stir constantly in slow fame till it loses all water and forms a thick curry.
  • Add mutton pieces with spices and the gravy and simmer, covered, till the flavors marry.
  • Sprinkle some powdered garam masala.
  • Serve hot with rice.

Palak mutton

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palak mutton

Palak mutton recipe

This is an intriguing mutton gravy with the goodness of spinach and flavors from the Indian whole spices.
Course Main Course
Cuisine Indian
Keyword best palak mutton recipe, easy palak mutton, mutton palak gosht curry, palak mutton andhra recipe, palak mutton curry recipe, palak mutton ki recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 2 person
Author indrani

Ingredients

  • 500 gm Mutton
  • 1 onion
  • 1 tbsp. ginger grated
  • 8 to 10 cloves of garlic
  • 2 to 3 red chillies
  • 2 to 4 inch cinnamon stick
  • 3 to 4 cloves
  • 4 to 5 green cardamom
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. cumin powder
  • 1/2 cup curd
  • 2 cups spinach chopped
  • 3 to 4 green chillies
  • 1/4 th cup Mustard oil
  • 2 tbsp. of clarified butter

Instructions

Method

  1. Make a paste of onion, ginger and garlic.
  2. Boil the spinach and drain water.
  3. Make a paste of spinach and green chillies.
  4. Heat mustard oil in a pan. Add the whole spices and red chillies and fry.
  5. Saute  the onion paste till light brown.
  6. Add the turmeric and cumin powder and fry
  7. Add salt Add the mutton pieces and simmer.
  8. Cook on slow flame for 1 to 2 hours till the mutton is fall of bones consistency and the fat releases.
  9. Take off from the gas oven and keep aside.
  10. Heat clarified butter. Fry the spinach paste, till the raw flavors disappear.
  11. Add curd and stir constantly in slow fame till it loses all water and forms a thick curry.
  12. Add mutton pieces with spices and the gravy and simmer, covered, till the flavors marry. Sprinkle some powdered garam masala. Serve hot with rice.

 

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Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

6 Comments

  1. Just superb… its the best mutton recipe I have seen in a very long time. Just a suggestion.. before you put curd in the palak, put some medium chopped Tomatoes.. 1 tomato for 500gms Mutton.. Traditionally Palak mutton has this. Burt thanks all the same.. The taste is great..

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