Mutton Palak

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 lb mutton chops
  • 2.5 cups - fresh spinach leaves puree
  • 1 cup - onions, chopped
  • 1.5 tsp - turmeric powder
  • 1.5 tsp - red chilli powder
  • 1.5 tsp - cumin powder
  • 1 tbsp - ginger/garlic paste
  • 4 green chillies (slit lengthwise)
  • 1.5 cup - fresh coriander, chopped
  • 3 fresh tomatoes, diced
  • 1.5 tsp - fenugreek seeds
  • 1 tsp - garam masala
  • 1 dessert spoon fresh cream
  • 1.5 cup - ghee
  • salt to taste

How to Make Mutton Palak

  • To make Spinach Puree:
  • De-steam and wash fresh spinach leaves (palak).
  • Place them in a large cooking pot with little water.
  • Add pinch of salt.
  • Half cover the pot with the lid and cook on medium heat till the leaves get tender.
  • Cool and grind to a fine paste in a wet grinder.
  • Place a medium sized cooking pot on medium heat, add ghee and chopped onions and fry till golden brown.
  • Add turmeric, red chilli and cumin powder, ginger/garlic paste, fenugreek seeds and fry approx. for 2 mins.
  • Add mutton and fry well till brown.
  • Add green chillies, coriander leaves, tomatoes and stir for a minute.
  • Add enough water to cover the mutton pieces.
  • Cover the pot and cook till the meat is nearly done.
  • Fold in the spinach puree till the curry gets a brighter green colour.Add the garam masala; simmer on low heat till oil separates from meat.
  • Garnish with thin strips of ginger and spoonful of fresh cream.
  • Serve hot with bread/fried rice.