Palak Gosht
Palak Gosht
5 from 64 votes
This palak gosht recipe is a restaurant-worthy curry made with lamb chunks and finely chopped spinach and cooked in an onion and tomato masala. Pair it with rice or naan for a real delight.
Palak Gosht

Palak Gosht, a delightful fusion of tender lamb or mutton with vibrant spinach, is a dish that tantalizes taste buds and comforts the soul.

Originating from the rich culinary traditions of the Indian subcontinent, this recipe marries the earthy flavors of spinach with the robustness of meat, creating a harmonious balance of taste and nutrition.

Despite its exotic appeal, Palak Gosht is surprisingly simple to prepare, making it an ideal choice for both beginners and seasoned cooks alike.

Expert Tip: Fresh ingredients yield the best results, so opt for ripe tomatoes and vibrant spinach for maximum flavor and nutrition.


Lamb Gosht: The succulent meat forms the heart of this dish, infusing it with rich flavors and tender texture.

Spinach (Palak): Packed with vitamins and minerals, spinach adds a burst of color and nutrition to the dish, elevating its health quotient.

Oil: Provides the base for cooking and ensures the ingredients are well-coated, enhancing flavor and preventing sticking.

Onions: Impart a sweet and savory depth to the dish when caramelized, forming the aromatic foundation of the curry.

Tomatoes: Contribute a tangy sweetness and help create a luscious gravy, balancing the earthiness of spinach and meat.

Green Chillies: Infuse a subtle heat, adding complexity to the flavor profile without overpowering the dish.

Garlic Cloves: Enhance the aroma and flavor with their pungent, slightly sweet undertones, complementing the other ingredients.

Cumin Seeds (Jeera): Provide a warm, nutty flavor and aromatic essence, enhancing the overall taste of the dish.

Salt: Seasoning agent that brings out the flavors of the other ingredients and balances the dish’s taste.

Chilli Powder: Adds a fiery kick and vibrant color, allowing you to adjust the spiciness according to your preference.

Coriander Powder: Offers a subtle citrusy flavor and mild heat, enhancing the curry’s complexity.

Turmeric Powder (Haldi): Imparts a golden hue and earthy flavor, while also providing anti-inflammatory benefits.

Dried Fenugreek Leaves (Methi): Infuse a unique bitter-sweet aroma and depth of flavor, elevating the dish to culinary excellence.

Expert Tip: For added depth of flavor, roast the cumin seeds before adding them to the dish, releasing their aromatic oils.

Serving Suggestions

Palak Gosht pairs wonderfully with fluffy basmati rice or freshly made chapattis, allowing you to savor every morsel of this delectable curry. For a complete meal, accompany it with cooling cucumber raita and tangy mango chutney to balance the richness of the dish. Garnish with freshly chopped cilantro for a pop of color and freshness.

Expert Tip: Ensure the meat is tender by cooking it on low heat for a longer duration, allowing the flavors to meld and intensify.

Frequently Asked Questions

Can I use chicken instead of lamb or mutton?

Yes, you can substitute lamb or mutton with chicken if you prefer a lighter option. Adjust the cooking time accordingly to ensure the chicken is cooked through.

Is Palak Gosht spicy?

The spiciness of Palak Gosht can be adjusted according to personal preference by varying the amount of green chillies and chilli powder used.

Can I use frozen spinach?

While fresh spinach is preferable for its vibrant flavor and texture, you can use frozen spinach as a convenient alternative. Thaw and drain excess water before adding it to the dish.

How long does Palak Gosht last in the refrigerator?

Palak Gosht can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I freeze Palak Gosht?

Yes, Palak Gosht can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Palak Gosht

Palak Gosht

by Nabeela Kauser
This palak gosht recipe is a restaurant-worthy curry made with lamb chunks and finely chopped spinach and cooked in an onion and tomato masala.
5 from 64 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 536 kcal


  • 500 g Lamb Gosht
  • 500 g Spinach Palak
  • 50 ml Oil
  • 2 Onions
  • 2 Tomatoes
  • 2 Green Chillies
  • 4 Garlic Cloves Finely chopped
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Dried Fenugreek Leaves Methi


  • 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!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 536kcalCarbohydrates: 16gProtein: 26gFat: 42gSaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 844mgPotassium: 1251mgFibre: 6gSugar: 5gVitamin A: 12390IUVitamin C: 52mgVitamin D: 0.1µgCalcium: 179mgIron: 6mg
Keyword Cooking, Food, Gosht, Indian, Lamb, Meat, Palak, Recipe, Spinach
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Latest comments (5)

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 .

Nabeela Kauser

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!

Nabeela Kauser

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 🙂

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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