Bhaji Gosht/ Lamb with Spinach

Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel


  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required


  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂