PALAK GOSHT

STANDARD RECIPE CARD

Name of Dish:

PALAK GOSHT

Preparation Time:

15 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton - curry cuts

750 gm

1

Soak the lamb in warm water for 15 minutes to lighten the lolour.

2

Ginger

20 gm

2

Puree the ginger, garlic and green chillies in a blender. Whisk the yoghurt and

3

Garlic

20 gm

add to the g/g paste together with 1/4 teaspoon cumin powder.

4

Green chilli

10 gm

3

Marinate the lamb in this mixture for at least 1 hour, longer if possible. Mean-

5

Yoghurt

100 ml

while, blanch the spinach in boiling water with a little salt for 10 seconds, drain

6

Cumin powder

5 gm

and puree the spinach in a mixture.

7

Spinach

200 gm

4

Heat the oil in cooking potwith the cinnamon or bay leaf, cardamom and

8

Oil

100 ml

cloves. When the oil is really hot and the cinnamon leaf begins to fry, add the

9

Bayleaf

1

onions. Fry till brown.

10

Black cardamom

2

5

Add the meat, stir well and cook over a moderate heat for 10 minutes, until

11

Cloves

4

the yoghurt is absorbed. Add powder spices, saute meat for 3 minutes, stirring

12

Onions - chhopped

225 gm

continuously, then add the tomatoes and cook for a couple of minutes.

13

Coriander powder

2 gm

6

Add two cups hot water, turn the heat low, cover with a lid and leave to sim.

14

Tomatoes - chopped

150 gm

7

When the meat is almost done, add the pureed spinach, taste for salt and mix

15

Salt

5 gm

well, Cook for 5 minutes, uncovered. When ready to serve, sprinkle with a

16

Nutmeg powder

0.5 gm

little nutmeg powder and add a knob of butter if liked.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by