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¼ kg of Mutton
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6 bunches of Spinach (Palak) (finely chopped)
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2 medium Tomatoes
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2 Onions (finely chopped)
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1 tsp. of Ginger Root (Adrak) (grated)
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1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
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2 Black Peppercorns (Saabut Kaali Mirch)
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1 tsp. Coriander Powder (Pisa Dhania)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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1 ½ tsp. Ginger Paste (Pisi Adrak)
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1 ½ tsp. Garlic Paste (Pisa Lehsan)
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4 tbsp. Cooking Oil
- Add 2-3 teaspoons of oil in a pressure pan and heat. Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds.
- Add a little salt and enough water. Close the pressure pan and allow the meat to cook until soft.
- Once meat is cooked, strain out the water and keep aside as stock.
- In another Pan, Heat the remaining oil. Add the remaining chopped onions and fry till light brown.
- Add salt, coriander powder, red chilli powder, ginger paste, garlic paste and chopped coriander. Fry this mix thoroughly till oil leaves the sides of the pan.
- Add tomatoes and spinach and a little of the meat-stock that you had kept aside. Cook until the tomatoes and Spinach is done and the water has dried up. If necessary, add more of the stock to get a gravy.
- Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan. Simmer for a while and garnish with chopped coriander.
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