Pakistani palak gosht is a homestyle curry of tender lamb or goat simmered with spinach, tomatoes, yogurt, and warming spices. Families make it with different amounts of spinach, chili, and gravy, but the slow braise in this version brings the meat and greens together in a savory sauce that is especially good with roti or rice.
Ingredients
- 2 lb (900 g) boneless lamb or goat shoulder, cut into 1½-inch (4 cm) cubes
- 1½ lb (680 g) fresh spinach, washed, well drained, and roughly chopped (about 16 loosely packed cups)
- ⅓ cup (80 ml) neutral oil, such as canola or sunflower oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 2 tbsp (30 g) ginger-garlic paste, or 1 tbsp (15 g) finely grated ginger plus 1 tbsp (15 g) crushed garlic
- 2 medium tomatoes, finely chopped, about 1 cup (200 g)
- ½ cup (120 g) plain full-fat yogurt, at room temperature
- 2½ cups (600 ml) water, plus a little more if needed
- 2 tsp (10 g) fine salt, divided, or to taste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground turmeric
- ½ tsp (1 g) Kashmiri chili powder or mild paprika, plus more to taste
- 2 green chilies, slit lengthwise, optional
- 1 tsp (2 g) garam masala
- 1 tbsp (2 g) dried fenugreek leaves (kasuri methi), optional
- 1 tbsp (15 ml) lemon juice, optional, for finishing
Instructions
- Prepare the ingredients. Cut the lamb or goat into even pieces so they cook at a similar rate. Wash the spinach thoroughly, drain it well, and chop it roughly; a little water clinging to the leaves is fine, but excess water can thin the curry. Chop the onions and tomatoes, measure out the spices, and bring the yogurt to room temperature. This preparation takes about 25 minutes.
- Brown the meat. Heat the oil in a heavy, wide pot or Dutch oven over medium-high heat. Pat the meat dry, then add it in batches, leaving space between pieces. Brown the surfaces for about 10–12 minutes in total, turning as needed. Avoid crowding the pot: meat piled together will steam and give the gravy less depth. Transfer the browned pieces to a plate. If the pot has very dark burnt bits, wipe those out; browned residue is useful, but burnt residue can taste bitter.
- Cook the onions and aromatics. Add the onions to the pot and cook over medium heat for about 12 minutes, stirring regularly, until soft and a deep golden brown. If they begin sticking before they soften, lower the heat and add a tablespoon of water rather than more oil. Add the ginger-garlic paste and cook for 2 minutes, stirring so it does not scorch. Mix in the coriander, cumin, turmeric, chili powder, and about half the salt.
- Build the gravy. Stir in the tomatoes and cook for about 4 minutes, until they soften and begin to break down. Reduce the heat to low. Whisk a few spoonfuls of the warm onion mixture into the yogurt, then slowly stir the yogurt mixture into the pot. This gentle tempering helps prevent curdling. Cook for another 2 minutes, stirring, until the oil begins to show around the edges.
- Braise until tender. Return the meat and any juices on the plate to the pot. Add 2½ cups (600 ml) water and the remaining salt, then bring the liquid to a gentle simmer. Cover with the lid slightly ajar and cook on low for about 90 minutes, stirring every 20–25 minutes. Keep the liquid at a steady, quiet simmer rather than a hard boil, which can make the meat tough and cause the sauce to reduce too quickly. If the pot looks dry before the meat is tender, add hot water ¼ cup (60 ml) at a time. Begin checking at 75 minutes; larger or tougher pieces may need longer.
- Check the meat and add spinach. Check the thickest piece with a food thermometer, without touching bone if using bone-in meat. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of lamb and goat; continue braising until the meat is fork-tender, which usually takes longer for shoulder. Stir in the spinach in handfuls, letting each addition wilt enough to make room for the next. Add the slit green chilies if using. Cover and simmer gently for about 12 minutes, stirring once or twice, until the spinach is tender and the gravy is well combined.
- Finish and rest. Stir in the garam masala and, if using, rub the dried fenugreek leaves between your palms before adding them. Taste and adjust the salt or chili. For a thicker curry, simmer uncovered for a few minutes; for a looser gravy, add a splash of hot water. Turn off the heat, cover the pot, and let it stand for 6 minutes. This rest also gives the lamb or goat time beyond the USDA FSIS safe-minimum temperature. Add lemon juice if you like a brighter finish, then serve hot.
Tips
- Choose a braising cut. Shoulder is well suited to the long, moist cooking time. Lean leg meat can be used, but it may become dry if cooked well past tenderness; start checking it earlier and stop once it is tender.
- Use frozen spinach if needed. Replace the fresh spinach with 1 lb (450 g) frozen chopped spinach, thawed and squeezed dry. It is more compact and gives a smoother, less leafy texture, so stir it in for the last 10 minutes rather than cooking it for the full spinach time.
- Keep the yogurt from splitting. Use full-fat yogurt at room temperature, lower the heat before adding it, and mix in warm gravy gradually. If it looks slightly grainy, a gentle simmer and stirring can bring the sauce together, but avoid boiling it hard.
- Adjust the heat and fenugreek thoughtfully. Green chilies and chili powder vary in strength, so start with less if you are unsure. Dried fenugreek leaves add a distinctive savory, slightly bitter aroma; they are optional and can simply be left out rather than replaced with a large amount of another herb.
Serving Suggestions
Serve palak gosht hot with chapati, roti, or naan for scooping up the spinach gravy. Plain basmati rice is also a good match, particularly if you prefer a little extra sauce with each bite. Set out sliced onion, lemon wedges, and plain yogurt or raita so diners can add freshness or coolness at the table. A simple cucumber salad or lightly dressed tomatoes make a crisp side without competing with the curry.
If serving several dishes, keep this curry as the main course and offer a mild lentil dish or vegetable side alongside it. The meat and spinach make the pot substantial, so a modest portion of rice or bread is usually enough. If the curry thickens while it waits, stir in a little hot water just before serving and check the seasoning again.
Variations
Goat is a traditional and readily used choice in many Pakistani homes; lamb shoulder works well where goat is difficult to find. Cooking time depends on the animal, the cut, and the size of the pieces, so use tenderness rather than the clock alone as your guide. Some cooks use more spinach for a greener, thicker curry, while others keep the gravy meat-forward. You can increase the spinach to 2 lb (900 g), adding it in batches; it will make the dish greener and reduce the amount of visible gravy.
For a more substantial sauce, stir in ½ cup (120 g) plain yogurt-free coconut milk? Better avoid. Keep authentic variation: some versions use more tomatoes and omit yogurt; mention reduce. For a dairy-free variation, omit yogurt and increase tomato and water? cite. Need no implausible. We can use a spoon of flour? no. Write paragraph properly.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).