Palak Gosht
Palak Gosht
5 from 50 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 is a popular curry made with lamb in a spicy spinach masala. A delicious comfort food served with chapattis, paratha, or naan. Make this restaurant curry at home with this easy-to-follow and simple curry recipe.

This is a simple, yet delicious palak gosht curry recipe that is so easy to make and a wholesome meal to put together. A traditional and authentic lamb and spinach curry made with tomatoes and onions cooked with spices for a rich, hearty dish that’s perfect to make for a crowd.

As in a lot of desi households, curries are almost a daily meal in our household, and out of the many curry recipes out there, this palak gosht recipe is one of the most popular ones.

Lamb and spinach are a delicious combination and a pairing that just can’t be beaten.

I use spinach leaves, that’s why I have called it palak gosht as opposed to saag gosht. Palak refers to spinach leaves whereas the latter refers to any green leafy vegetable which includes spinach leaves, as well as fenugreek leaves and mustard leaves. It’s up to personal preference which you would choose to use.

Pakak gosht is a delicious lamb curry and I love making it almost as much as I love eating it. Whenever I make this curry, my kitchen is filled with so much aroma, and smells amazing! Not only that but it is so simple to make. This makes this recipe perfect for a delicious midweek meal.

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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 50 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 536 kcal


  • 500 g Lamb
  • 500 g Spinach
  • 50 ml Oil
  • 2 Onions
  • 2 Tomatoes
  • 2 Green Chillies
  • 4 Garlic Cloves 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!



Calories: 536kcalCarbohydrates: 16gProtein: 26gFat: 42gSaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 844mgPotassium: 1251mgFiber: 6gSugar: 5gVitamin A: 12390IUVitamin C: 52mgVitamin D: 0.1µgCalcium: 179mgIron: 6mg
Keyword Gosht, Indian, Lamb, Palak, Spinach
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27 days 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.

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