Palak Gosht Recipe

Bring a pot of water to a boil, then add the palak (spinach). Boil until wilted, then sieve and set aside.

In a large pot or karahi, heat the oil over medium heat. Add the chopped onions and fry them, stirring occasionally, until they turn deep golden brown.

Once the mutton is tender, stir in the reserved boiled palak. Cook for another 5 minutes, allowing the spinach to heat through and its flavors to blend with the curry.

Finally, add the fresh coriander and green chillies. Continue to simmer the curry gently, uncovered, until the oil begins to separate from the gravy and float to the surface, indicating it's fully cooked and concentrated.