Punjabi Palak Mutton
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Ingredients
- 800 g mutton, bone-in pieces
- 400 g spinach
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 3 fresh green chillies
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 32.5 g
- Carbohydrate
- 10.7 g
- of which sugars
- 6.2 g
- Fat
- 37.3 g
- of which saturates
- 13 g
- Fibre
- 4 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blanch the spinach in boiling water for 2 minutes, drain and blitz to a puree.
- 2
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic, ginger and green chillies and the mutton, and brown on all sides for 8 minutes.
- 4
Stir in the ground turmeric and chilli powder, then pour in 350ml water, cover and simmer over low heat for 50 minutes until nearly tender.
- 5
Stir in the spinach puree and simmer uncovered for 10-15 minutes until the mutton is tender and no pink remains.
- 6
Stir in the garam masala and serve with rice or flatbread.
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