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

74

0





About Khatta Palak Gosht/Ambat Gosht Recipe

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

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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