Palak Mutton or Lamb in Spinach Sauce

  • Servings : 5-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 45m

I must say, I do like my vegetables and even greens – all except Dill. That one I just can’t down.

But spinach is my favourite. I love how versatile it is and how delicious- whether you make it into a raita or  paratha, or then as a curry  base with paneer or even meat,  like this recipe- its absolutely fabulous.

I like this recipe for its simplicity and ease of preparation.


  • Lamb- 500 to 750 gm
  • Spinach leaves- 2 cups
  • Onion, finely diced- 1
  • Ginger grated- 2 tbsp + 1 tbsp
  • Garlic grated - 2 tbsp + 1 tbsp
  • Yoghurt- 1/2 cup
  • Red chilli powder- 1 tsp + 1/2 tsp
  • Turmeric powder- 1/2 tsp + 1/2 tsp
  • Garam masala- 1 tsp
  • Salt- to taste
  • Cloves- 3-4
  • Bay leaves- 2-3
  • Cinnamon sticks- 1 unch
  • Cardamom pods- 2-3


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Chop the onions . Wash and drain the spinach.


Cut the lamb into cubes.

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In a bowl, add in the yoghurt and whisk till smooth. Then add in the turmeric and chilli powder, salt and ginger garlic pastes.

Mix well. Ensure that the meat is completely covered by the yoghurt mixture.


Now, pop everything into a pressure cooker and cook for 10 minutes on a slow gas after the first whistle.

This step is not compulsory, you can always put the meat into a thick bottomed pan, Boil and then cover and cook for about 20-25 minutes till the meat is soft and cooked, but it is just that pressure cooking makes the process so much faster.


This is how the cooked meat will look.

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When the meat is cooked, heat oil in a large wok.

Add in the whole spices- cardamom, cloves and cinnamon.. In about 1 minute, add in the onion. Fry till pink.

Then add the ginger garlic paste and fry for about 1 minute till it loses the raw smell.

Add in the remaining turmeric and chilli powder.



Now just pour in the cooked lamb, water and all.


Boil for a while. It should start looking like this.

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While that it boiling away, get your spinach going. Pop the spinach into a blender and make a thick paste. Try to add as little water as you can, because if you boil it too much in the gravy,  it will start discolouring and will look black. Not that it tastes bad, but I find the green more appealing and intriguing.


Pour in the spinach puree. Mix well and let cook for 4-5 minutes.

Adjust the seasoning and the garam masala and let boil for 5-6 minutes. Cover and leave aside for the flavours to mingle.


Serve hot with rotis or rice!


Delicious, eh?


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