Add the oil in pan and heat up until hot then add the onions and cook on medium heat for 4-5 minutes until softened
Add the cumin seeds, finely chopped garlic cloves, and green chilies then cook for 2-3 minutes
Add the chopped tomatoes and cook for 3-4 minutes until softened
Add the lamb or mutton and give everything a stir before covering and cook for 15 minutes, ensuring that you stir every few minutes
Add the salt, chilli powder, turmeric powder, and coriander powder then cook the spices for 4-5 minutes
As the spices are cooking finely chop the spinach then add into the pan and cover and cook for 5 minutes until the water is released
Remove the lid and mix before covering and cook for 20 minutes
Add the dried fenugreek and mix
Serve with chapatti and enjoy!
Latest comments (14)
Hi, what part of the lamb do you use ?
Hey, I usually go for lamb shoulder, leg or neck, it stays tender and flavours the spinach nicely.
My son loves palak ghost. Our Pakistani friends used to serve this curry for us when we visited them. I myself like it but I am Malaysian and don’t know how to cook this food. I looked up the recipe on internet and have tried many recipes. But Nabeela’s palak ghost so far is the best. It suits our taste and similar to what was served to us. I have tried making this multiple times and never disappointed with the outcome.
Thank you so much for your kind words! I’m really glad it brings back those memories.
I had this dish at a restaurant and I loved it. So I decided to try and make this myself. I found your recipe. I have used this recipe numerous times. This is an easy recipe. I have made this enough times and my wife loves it.
That’s brilliant to hear! So glad you and your wife enjoy it, makes all the effort worth it!
Best and easy Pakistani recipe, I thought cooking this was hard you made it so easy.
So glad you found it easy! Palak gosht can be simple and delicious with the right steps.
Don’t be fooled – this a recipe for the western world – it misses so many marks that indian restaurants give – no bay leaf – and (lol) cooking spinach (let alone nutmeg ) – no ginger – and what of butter or a drop of cream and lastly no garam masala nor yogurt pre – marination…just good for the novice – in fact you could just about cook any thing indian this way but definitely not gosht palak – but real a smable for the puka desi style…one thing you did justice – the magic is the oil .
Thanks for sharing your thoughts. Cooking is definitely a creative journey, and everyone has their unique style and preferences when it comes to recipes. I appreciate your suggestions for a more traditional approach to this dish. Experimenting with different ingredients and techniques is what makes cooking so exciting!
Try it & taste before judging. Did you make her recipe?
How long would it take to cook goat over stovetop? Don’t want to use an instapot
I am intrigued and wish to try the dish, though have never eaten it. I’ll probably substitute crushed walnut and brown mushrooms for the lamb.
Substituting crushed walnut and brown mushrooms sounds like an interesting twist to make it vegetarian-friendly. Enjoy experimenting with the flavours! Let me now how it turns out for you 🙂