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Palak Mutton


Contributed by:
Soma Prasad
Soma Prasad

Palak Mutton


Mutton - 500 gm (Shoulder pieces, cleaned and medium cut)
Palak - 250 gm (cleaned and chopped)
Onion - 2 medium (finely sliced)
Garlic paste - 2 tsp
Ginger paste - 1 tsp
Cumin powder -1 tsp
Black pepper powder - 1 tsp (coarsely ground)
Turmeric powder - tsp
Garam masala powder - 2 tsp
Mustard oil - 2 tbsp
Ghee - 1 tbsp
Salt - as per taste
Red chillies - 2
Cloves - 5
Cardamom - 3

Method of Preparation

1. Heat oil in pressure cooker and add cardamom, cloves and red chilli.
2. Add onion and fry till light brown.
3. Then add garlic and ginger paste and fry for 2-3 minutes.
4. Add cumin powder, turmeric powder and fry for another few minutes.
5. Add the mutton pieces followed by garam masala, black pepper powder and salt.
6. Cover the pressure cooker with occasional stirring till all the moisture is dried up.
7. Add the chopped palak, mix and repeat step 6.
8. Add ghee and stir for 3-4 minutes.
9. Add 2-3 cups water (depending on the consistency of gravy required).
10. Cook under pressure for 10-15 minutes on low flame till the mutton becomes tender.
11. Serve with poori, paratha or flavoured rice.

Notes & Tips

1. I have learnt this recipe from my mother. And for me, it is perhaps world's best palak mutton, though my mom prefers the semi-dry consistency.