Khatta Palak Gosht/Ambat Gosht | How to make Khatta Palak Gosht/Ambat Gosht

By Lubna Karim  |  13th May 2016  |  
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  • Khatta Palak Gosht/Ambat Gosht, How to make Khatta Palak Gosht/Ambat Gosht
Khatta Palak Gosht/Ambat Goshtby Lubna Karim
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

72

0





About Khatta Palak Gosht/Ambat Gosht

Popularly known as Chukke ki bhaji in Andhra. This leafy vegetable is sour in taste and when cooked in combo with lamb meat, gives the recipe a delectable flavour and taste.

Khatta Palak Gosht/Ambat Gosht is a delicious dish which is enjoyed by the people of every age group. The recipe by Lubna Karim teaches how to make Khatta Palak Gosht/Ambat Gosht step by step in detail. This makes it easy to cook Khatta Palak Gosht/Ambat Gosht in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Khatta Palak Gosht/Ambat Gosht at home. This amazing and mouthwatering Khatta Palak Gosht/Ambat Gosht takes 15 minutes for the preparation and 30 minutes for cooking. The aroma of this Khatta Palak Gosht/Ambat Gosht is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khatta Palak Gosht/Ambat Gosht is a good option for you. The flavour of Khatta Palak Gosht/Ambat Gosht is palatable and you will enjoy each and every bite of this. Try this Khatta Palak Gosht/Ambat Gosht and impress your family and friends.

Khatta Palak Gosht/Ambat Gosht

Ingredients to make Khatta Palak Gosht/Ambat Gosht

  • 2 bunches fresh Khatta palak
  • 250 gms Lamb (Meat on bones)
  • 1 big Onion, finely sliced
  • 1 Green chili, cut into half
  • 1 big Tomato, deseeded and chopped
  • 1 tbsp Red Chili powder
  • ½ tbsp Ginger-Garlic Paste
  • ¼ tbsp Turmeric powder
  • Salt as per taste
  • 3 tbsp Oil
  • 2 sprigs fresh Coriander leaves

How to make Khatta Palak Gosht/Ambat Gosht

  1. Clean and thoroughly rinse lamb meat on bone in enough water. Drain and set aside.
  2. In a pressure cooker, add oil and when it heats up fry sliced onions. When the onions turn translucent add in lamb meat, red chili powder, turmeric powder, salt, ginger-garlic paste, chopped tomato and green chili.
  3. Stir to combine and cook by stirring occasionally until lamb meat starts to change color. Now add in ¾ cup of water and pressure cook for 6-8 whistles or until meat is cooked tender.
  4. In the meantime, wash thoroughly, drain and chop khatta palak by trimming the lower stem side ends and finely chopping the remaining part of stem and leaves.
  5. When the meat pieces are tender and pressure settles down, add in this chopped bhaji and stir. On medium high flame, cook till all the water is absorbed and leaves are cooked through.
  6. Stir to avoid sticking at the bottom. Add in chopped fresh coriander leaves and serve with white rice or flavoured rice.

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