Palak Gosht
Palak Gosht
5 from 61 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 dish that makes your mouth water just by the sheer utterance of its name. Originating from the Indian subcontinent, this dish has its roots deeply embedded in South Asian cuisine.

Comprising a rich combination of tender lamb and succulent spinach, Palak Gosht delivers a wholesome, hearty flavour, justifying its popularity across generations. And guess what? We’re diving into it today.

When we talk about recipe difficulty, Palak Gosht comes under the “fairly simple” category. You don’t need to be a Michelin-star chef to make this at home, folks. If you can chop and stir, then you’re pretty much golden.

Let’s discuss variations for a moment, shall we? Traditionally, Palak Gosht is prepared using lamb, but if you’re not a fan or it’s unavailable, fret not. The recipe is just as delicious when prepared with beef or chicken. Vegetarians can even opt for paneer or tofu as a substitute for the meat.

The ingredients list, as you might notice, isn’t for the faint-hearted. Loaded with spices like cumin, chili powder, and coriander powder, it’s an adventure in every bite.

But don’t let this intimidate you. The spices work together to give this dish its characteristic depth of flavour, without overshadowing the spinach or the meat.

Ah, the oil. We all know, it’s the unassuming hero in most of our recipes, and Palak Gosht is no different. A good-quality oil provides a robust base for the flavours to build upon. Trust me, it’s worth the splurge.

Onions and tomatoes are not just the side-kicks in this recipe, but rather the backbone that holds the dish together. They provide both sweetness and tanginess, which perfectly balances out the earthiness of the spinach and the richness of the meat.

Another thing to love about Palak Gosht is its unpretentious nature. You don’t need any special tools or gadgets to make this dish. A good old-fashioned pan and a passion for cooking are all you need.

Before I forget, let’s touch on the “crowd-pleaser” aspect of Palak Gosht. Serve this to your guests, and they might just appoint you the “chef of the year” in their hearts.

It’s that impressive, without the need for any overly complicated culinary techniques. And let’s face it, who doesn’t love a dish that can steal the show without all the fuss?

Whether you are a culinary enthusiast eager to try something new or someone looking to recreate a nostalgic favourite, Palak Gosht is bound to be a delightful addition to your repertoire.

What Ingredients to Use & Why

Ah, so you’re eager to roll up those sleeves and get cooking. Well, don’t even think about firing up that stove until you get the 411 on each ingredient. Because you see, in a dish as rich and flavourful as Palak Gosht, every single ingredient is crucial for the orchestra of flavours to hit the right notes.

Lamb: Ah, the star of the show! Lamb brings an undeniable richness and depth of flavour to Palak Gosht.

The tender meat pairs exceptionally well with the blend of spices, creating a culinary experience you won’t forget. If lamb isn’t your thing, feel free to replace it with beef or chicken for an equally delicious outcome.

Spinach: This green leafy veggie isn’t just for Popeye; it adds a vibrant colour and a unique earthy flavour to the dish. Plus, it’s packed with nutrients. No worthy substitutes here, folks. In Palak Gosht, spinach is irreplaceable.

Oil: A humble but indispensable ingredient, the oil serves as the base for our spice-filled escapade. It carries the flavours and ensures everything is well-cooked. A high-quality olive oil or even coconut oil can serve as a flavourful alternative.

Onions: The unsung heroes of most recipes, onions provide a sweetness that counteracts the earthy tones of the spinach and the heat from the spices. Shallots could be used as an alternative but keep in mind, they pack a more potent flavour.

Tomatoes: These add a necessary tang and brightness to balance the richness of the meat and the heaviness of the spices. You could use canned tomatoes as a time-saving alternative, but nothing beats the taste of fresh, ripe tomatoes.

Green Chillies: Love a good kick? Green chillies provide that much-needed heat to the dish. Jalapeños can be used as an alternative for a different flavour profile.

Garlic Cloves: Adding not just aroma but an unbeatable depth of flavour, garlic is a key ingredient. If you’re out of fresh cloves, garlic powder could be used as a last resort.

Cumin Seeds: These tiny seeds add a burst of flavour and a slight crunch, providing another layer of complexity. In a pinch, ground cumin can be used, although the flavour profile might slightly differ.

Salt: Just a pinch, or maybe a bit more, brings all the flavours together. Himalayan or sea salt can be good alternatives.

Chilli Powder: Want to up the heat? Chilli powder is your guy. Cayenne pepper can be used as an alternative if you’re brave enough.

Coriander Powder: This spice adds a citrusy, floral touch, which balances the flavours of the dish. Ground cilantro can be a possible but not ideal alternative.

Turmeric Powder: Apart from its lovely yellow hue, it adds a warm, earthy flavour. There are really no good alternatives to this magic spice.

Dried Fenugreek Leaves: Last but not least, these add an exotic, slightly bitter undertone that balances out the richness of the meat. Some might say it’s the secret weapon of the dish. No alternatives here, folks. It’s a unique flavour.

There you have it, a comprehensive breakdown of every ingredient you’ll need to make your Palak Gosht a showstopper. Now you know the role each ingredient plays, so go ahead, unleash your inner chef, and make this dish your own!

The Art of Choosing the Perfect Meat for Palak Gosht

When it comes to Palak Gosht, the type of meat you choose can make or break your dish. A lot rides on this decision, and since I’m such a kind-hearted soul, I’ve decided to guide you through this life-altering choice.

Traditionally, lamb is the meat of choice for Palak Gosht, and for good reason. Its texture and distinct flavour create a tantalizing fusion when combined with aromatic spices and leafy spinach.

However, it’s crucial to select the right cut of lamb. The shoulder or leg cuts are excellent choices because they’re lean yet tender and hold up well to long cooking times.

But let’s say you’re not a lamb fan or perhaps it’s too costly or not available. What do you do? Well, you can opt for beef or chicken.

Each type of meat brings its own set of flavours and textures to the table. For instance, beef can be a richer alternative to lamb, and it also blends well with the spices used in Palak Gosht. When using beef, opt for stew cuts, as they become tender and juicy when cooked slowly.

Chicken, on the other hand, is lighter but equally delicious. If you go this route, chicken thighs would be your best bet, as they’re juicier than breast meat and provide a richer flavour.

As for vegetarians, you’re not left out either. Tofu or paneer can be excellent substitutes that offer a different but equally satisfying Palak Gosht experience.

While the traditional lamb is an excellent choice, don’t be afraid to experiment with beef, chicken, or even vegetarian options to make Palak Gosht uniquely yours.

The Intricacies of Spice Blending in Palak Gosht

Spices, the soul of any Indian dish and the essence of Palak Gosht. They’re not just dashes of colour or garnishes; they are the elements that make this dish a flavourful masterpiece. So, buckle up, as I unravel the intricacies of spice blending in Palak Gosht.

Let’s kick things off with cumin seeds. These little guys are more than just a spice; they’re a flavour bomb that gives the dish its smoky, earthy taste.

They’re like the bass guitarist in a rock band, underappreciated but utterly essential. In a pinch, you could use ground cumin, but let’s face it, whole seeds have a richer flavour.

Chili powder is next on our list. A key ingredient that you dare not forget unless you want to lose that kick, that oomph, that spice that screams, “I’m a delicious curry!” Cayenne pepper can be a decent alternative, but it’s hotter, so tread carefully.

Coriander powder, ah yes, the citrusy cousin in the spice family. It does wonders to balance out the rich flavours in the Palak Gosht. Some daredevils might try substituting it with ground cilantro, but let’s keep it simple, shall we?

And then comes turmeric. This bright yellow powder is like the sun of the dish. It not only gives the curry its warm, vibrant hue but also adds a mild earthy flavour. Honestly, there’s no alternative for it. Why would you even want to replace the sun?

In conclusion, the spices in Palak Gosht are like the cast of a well-directed play. Each one has a role to fulfil, contributing to a grand spectacle that leaves the audience, in this case, your taste buds, in awe.

Mastering the Technique of Sauteing Onions in Palak Gosht

The humble onion. The unsung hero in most recipes, but in Palak Gosht, it plays a vital role in building the foundational flavour profile of the dish. While it might seem elementary, sauteing onions is an art form that demands respect, time, and technique.

You see, onions provide the initial layer of flavour on which other ingredients build upon. Sauteing them just right is essential to achieve that heavenly balance of sweetness, tartness, and spice that makes Palak Gosht a stand-out dish.

So how do you master the technique of sautéing onions? Patience is key here, folks. Rushing through this step will result in an unappetizing raw taste that can ruin your dish.

Heat the oil properly, throw in your chopped onions and let them sizzle, occasionally stirring so they don’t stick to the bottom of the pan. It’s a labour of love, requiring a vigilant eye to ensure they’re not overcooked. Overcooking them turns them bitter, and we wouldn’t want that, would we?

Now, if you’re not a fan of onions or perhaps you’re looking for an alternative, shallots are a reasonable substitute. But be cautious; they pack a stronger flavour and cook quicker, so adjust your sautéing time accordingly.

The Unsung Role of Fenugreek Leaves in Palak Gosht

Okay, let’s talk about the final bow, the curtain call, the last chord in a symphony, and in the context of Palak Gosht, the dried fenugreek leaves, also known as “Kasuri Methi.” Now, some may consider it optional, but to me, Kasuri Methi is the grace note of this already splendid dish.

Dried fenugreek leaves add a subtle, almost magical, flavour profile that sets Palak Gosht apart from any other meaty, leafy curry.

Its slightly bitter, nutty notes beautifully balance out the richness of the lamb and the zesty spices. It’s like that plot twist at the end of a good movie you didn’t see coming but can’t imagine the story without.

Sure, fenugreek leaves may not take up much real estate in the ingredients list, but their impact is monumental. It’s that final touch, a flourish, the garnish on the cocktail, if you will.

If you think you can just skip this ingredient, let me stop you right there. Fenugreek leaves are irreplaceable. Their unique taste profile cannot be replicated by any other herb. And the best part? They’re usually available in the spice aisle of any grocery store selling Indian spices.

In the grand scheme of things, fenugreek leaves may appear to be a minor character in the flavourful saga that is Palak Gosht, but trust me, omit it, and you’ll miss out on a dish that could have been extraordinary.

The Art of Cooking Lamb in Palak Gosht

The meat you choose, how you marinate it, and even how long you cook it can completely transform your Palak Gosht experience. So let’s dive deep into the art of cooking lamb for this dish.

When choosing lamb for Palak Gosht, try to go for the shoulder or leg cuts. They hold up exceptionally well to slow-cooking methods, absorbing the flavours of the spices, tomatoes, and of course, the spinach.

But wait, there’s more! Marinating the lamb beforehand can elevate your Palak Gosht to gourmet levels.

A simple combination of ginger-garlic paste, yogurt, and some spices like cumin and coriander can do wonders. This tenderizes the meat and gives it a flavour punch that will blend harmoniously with the gravy.

Now, let’s talk cooking times. Cooking lamb for Palak Gosht is a little like going on a first date.

You need to give it time, be patient, and not rush things. Slow-cooking is the game, and 20 minutes of simmering usually gets the job done. It allows the meat to absorb the flavours and spices while becoming tender and succulent.

Sure, pressure cooking is an option for the time-crunched among us, but slow-cooking gives it a texture and richness that’s hard to beat. So, do you get it now? The lamb isn’t just an ingredient; it’s an experience waiting to be savoured.

The Role of Spinach in Palak Gosht: More than Just Greens

Now, let’s talk about the unsung hero of Palak Gosht: spinach. Oh, you thought it was just for colour and health benefits? Think again, my friends. Spinach in Palak Gosht is like the underdog athlete in a sports movie. It starts as a side character but soon becomes the MVP.

First off, let’s appreciate the nutritional value it adds. Spinach is packed with vitamins, minerals, and antioxidants. But what it really brings to the table is a subtle, earthy tone that complements the richness of the lamb and the complexity of the spices.

Choosing the right type of spinach is crucial. I’d recommend fresh baby spinach leaves, as they’re tender and have a mild, sweet flavour. However, if you’re in a pinch, frozen spinach can work too, but it tends to be a bit watery, so make sure to adjust your cooking time.

If you’re looking for a twist, other leafy greens can make a fun substitute. Imagine making a “Kale Gosht” or “Collard Gosht.” Different, right? But remember, different greens bring different flavours and textures, so tread carefully when you’re about to make that swap.

Blanching the spinach before adding it to the curry can intensify its colour, making your Palak Gosht Instagram-worthy. But let’s not forget, it’s not just about the ‘Gram. Blanching also softens the leaves and allows them to absorb the spices more effectively.

Getting to the Core of Spices in Palak Gosht

The backbone of any Indian dish, especially something as intricate as Palak Gosht, is the array of spices that dance around in the dish. A simple misstep here could make you go from MasterChef to disaster chef real quick.

But don’t fret, because once you grasp the importance and balance of spices, your Palak Gosht will be the talk of the town—or at least your dining table.

Turmeric is more than just a bright yellow powder; it brings earthy, peppery flavours and is often hailed for its anti-inflammatory benefits. Then comes the coriander powder, which adds a citrusy depth. This is especially important because it balances out the gamey flavour of the lamb.

And let’s not forget the chilli powder. Ah, the thrill of the chilli, adding not just colour but also that kick that hits you at the end of each bite. If you want to tone it down a bit, opt for Kashmiri chilli powder, which offers a milder heat and a vibrant red hue.

The cumin seeds jump in to add their two cents: an aromatic, nutty punch that elevates the dish to another level. It’s like the bass player in a band—underappreciated but oh-so-important. If you’re out of cumin, ground caraway seeds can serve as a decent substitute.

The spices in Palak Gosht aren’t just a random combination someone decided to throw together. They are a carefully selected ensemble, each contributing their unique notes to a harmonious melody of flavours.

The Versatility of Tomatoes in Palak Gosht

Ah, tomatoes—the quintessential balancing act of Palak Gosht. If lamb is the protagonist and spinach the trusted sidekick, then consider tomatoes the scriptwriter, tying the plot together with tangy, sweet notes.

While not the centre of attention, tomatoes hold the power to make or break your Palak Gosht experience.

These red orbs serve multiple roles. Firstly, they provide the necessary acidity to balance the richness of the lamb and the earthiness of the spinach. Secondly, they lend a lovely texture to the gravy.

The outcome? A thick, luscious sauce that coats every piece of lamb and spinach, making each bite a euphoric experience.

I prefer using ripe, juicy tomatoes for that perfect blend of sweetness and tang. But what if you don’t have fresh tomatoes on hand? Canned tomatoes can save the day. Just ensure to adjust the salt and spices, as canned varieties often come pre-seasoned.

Another alternative is tomato puree. Though it’s not as textured as chopped tomatoes, it does offer a smooth, consistent flavour throughout the dish. If you’re in the mood for something more exotic, sun-dried tomatoes could add a different, intense dimension to your Palak Gosht.

Tomatoes may seem like a minor role in the grand production of Palak Gosht, but their versatility in taste and texture elevate them to a key supporting role.

The Unsung Hero: The Role of Oil in Palak Gosht

Oil—the canvas upon which the masterpiece of Palak Gosht is painted. I know what you’re thinking: “It’s just oil; what’s the big deal?” But let me tell you, the choice of oil can be a game-changer.

Think of it as the stage setup before the big performance. It can amplify flavours, help in sautéing, and even contribute to the dish’s overall aroma.

When it comes to cooking oil, I personally prefer using vegetable oil for its neutral flavour. You see, with so many bold and dynamic ingredients like lamb, spinach, and spices, you don’t want the oil to overshadow them.

It allows the spices to shine through, absorbing them and evenly spreading their flavours throughout the dish.

But if you’re willing to go off-script, ghee is an excellent alternative. Ah, ghee—the liquid gold of Indian cuisine. It brings a rich, buttery note that can make your Palak Gosht taste like it just came from a royal kitchen.

Another option is mustard oil, which adds a robust, pungent kick. However, it’s a bit of an acquired taste, so tread carefully.

The oil also plays a key role in frying the onions to a perfect golden brown, which provides the base for the dish. A poorly done base will set the tone for the rest of the play. So, while oil might not be the star of the show, it certainly deserves its time in the limelight for all the support it provides.

Onions and Garlic: The Flavour Builders of Palak Gosht

If Palak Gosht were a romantic comedy, onions and garlic would be the charming best friends that make the love story more intriguing. Often underestimated, these two ingredients are the foundation of flavour for the dish.

Let’s start with onions. They provide a necessary sweetness that balances the strong flavours of lamb and spinach.

When sautéed to perfection, they can add a caramel-like depth, making each bite a complex interplay of flavours. Oh, and if you’re considering skipping them—don’t. The absence of onions would be like removing a plot twist from your favourite thriller.

Then comes garlic, the little flavour dynamo. It not only provides an aroma that could make anyone in a five-mile radius hungry but also contributes a certain sharpness that cuts through the richness of the lamb.

The trick is to use fresh garlic cloves and sauté them just right—not too burnt and not too raw. Remember, in cooking, as in life, timing is everything.

For those looking to experiment, shallots can serve as an alternative to onions, giving a mild, delicate sweetness. As for garlic, its close cousin, ginger, can also work, adding a different layer of sharpness and heat.

Check Out These Other Recipes

If you’ve loved journeying through the culinary delights of palak gosht with me, I’m pretty sure you’re going to adore some of the other treasures I have up my sleeve. Trust me, it doesn’t stop at spinach and meat; the world of Indian cuisine is an adventure waiting to unfold, one aromatic dish at a time.

Ever thought about diving into the depths of Chicken Tandoori? It’s like the spicy, smoky cousin to our palak gosht. The chicken is marinated in a tantalizing blend of yogurt and spices before being roasted to perfection, creating a crimson-hued masterpiece that’s utterly irresistible.

Then there’s the luscious Lamb Karahi, a dish that marries tender cubes of lamb with a robust mix of spices and herbs, cooked in a wok-like vessel called a ‘karahi.’ It’s an unmissable delicacy if you’ve got a soft spot for meaty curries. The simmering sauces will make you forget all about takeout.

But if you’re yearning for another take on the spinach theme, you’ve got to try Aloo Palak. Picture this: potatoes basking in the glory of a spinach-based gravy, spiced with cumin and ginger. It’s like palak gosht, but instead of meat, we’ve got hearty potatoes stepping up to the plate.

Or how about Mutton Shinwari? Think of it as the soulmate to your palak gosht, but with a little more punch. Slow-cooked mutton combined with a mix of spices and herbs creates an enticing curry that offers more than just a meal—it offers an experience.

Last but definitely not least, let’s not forget the classic Chicken Biryani. It might not have spinach, but its medley of spices and layers of marinated chicken and fluffy rice make it the life of every Indian feast. It’s the perfect companion dish to share the spotlight with palak gosht during any celebratory meal.

So go ahead, unleash the culinary adventurer in you! And if you try any of these, or if you have some hidden gems of your own, do me a favour and share your thoughts in the comments section.

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 61 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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6 months ago

5 stars
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.

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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