Saag Gosht Restaurant Style | Lamb & Spinach Curry - pakistani kitchen
Indian Restaurant Gosht Saag | Lamb & Spinach Curry - pakistani kitchen
Lamb with Spinach Curry
Saag Gosht Restaurant Style | Lamb & Spinach Curry - pakistani kitchen
How to make Saag Gosht (Lamb and spinach curry) also known as Palak gosht
#saag #spinachcurry #pakistanikitchen
ingredients
saag Gosht
1 onion
Cooking oil
1 tomato
6 green chillies
Lamb 1kg
1/2 teaspoon haldi
1 table spoon garlic paste
1 tablespoon ginger paste
Spinach
1 table spoon black paper
2 table spoon red chilli powder
1 table spoon red chilli flakes
1 teaspoon salt
1 table spoon coriander powder
1 teaspoon garam masala
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Mutton curry With Spinach - Spinach Mutton Recipe - Saag Gosht - Paalak Gosht
Paalak Ghost
Ingredients:
Mutton - 500 g
Spinach - 4 Bunches
Whole Garam Masala - 2 tsp
Onion (chopped) - 1 cup
Tomatoes(chopped) - 1 cup
Ginger Garlic paste - 1 tsp
Garlic - 1 tsp
Nutmeg - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Mustard Oil - ½ cup
Coriander leaves - 1 Bunch
Salt - To Taste
Water - As required
Method:-
Firstly blanch the spinach and keep aside. Now take a pressure cooker add whole garam masala to water and add mutton to it and cook it till it is soft.Grind the blanched spinach into a fine paste. Now take a pan add mustard oil,onions,some salt and ginger garlic paste,turmeric saute it for sometime. Now add chilli powder,coriander powder,garam masala powder,nutmeg powder & tomatoes cook it for sometime. Now add meat to the pan by straining the whole garam masala. In the add last add mutton stock and spinach paste and switch off the flame.
Phulka
Ingredients:
Whole wheat flour - 1 cup
Salt - To Taste
Water - As Required
Method:-
Take a mixing bowl add flour ,water and some salt to it and knead it into a soft dough and rest it for some time. Make phulka’s and cook it on both sides and serve it with hot palak ghost curry.
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This Saag Gosht is BETTER than the Restaurants | Palak Gosht | Spinach and Lamb Curry
#saag #gosht #palak #lamb #spinach #mylittlekitchen #howto #diy
Lamb and spinach curry (or lamb palak) is traditionally known as saag gosht (saag means a leafy green vegetable, usually spinach, and gosht means the meat of goat or lamb).
Sharing with you another classic recipe straight out of my mums kitchen. Growing up, mum used to make this regularly on special occasions as it took a little longer to make than the standard curries did. Today I'll show you step by step how make this British Indian Restaurant style inspired dish in the comfort of your home.
This is one of my new favourite dishes - Saag Gosht or Lamb Spinach Curry which is Perfect for Ramadan, Parties, Eid, Diwali, and much more.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Saag Gosht at home.
Ingredients:
1kg of leg of lamb on the bone cut into medium pieces
660g fresh baby spinach
600g or 2 large onions finely sliced
400g or 4 large tomatoes finely diced
3/4 cup of oil
1 tablespoon of:
salt
coriander powder
deghi mirch (Kashmiri chilli powder)
regular chilli powder
1/2 tablespoon of turmeric powder
4 bay leaves, 2 cinnamon sticks and 2 black cardamom pods
4 greens chillies
2 pieces each of frozen ginger & garlic cubes
1 heaped tablespoon of dried fenugreek leaves (meethi)
1/2 tablespoon of homemade garam masala
fresh coriander to garnish
water in a jug
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Enjoy ???? & Happy Eating!
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00:00 Introduction
01:23 Ingredients
03:32 Frying onions
04:28 Adding the meat
04:53 Adding the tomatoes and spices
06:00 Checking as we cook
06:13 The Bhunning Process
07:38 The Meat Texture
08:15 Preparing the spinach
09:34 Adding the spinach
10:13 Cooking the spinach and lamb
10:59 Adding the fenugreek/meethi
12:40 This is how your lamb should be
13:00 The tasting