1/2 mutton
200g spinach (boiled and pureed)
2 onions (finely chopped)
4 tbsp ginger garlic paste
1 cup coconut milk
4-6 green chillies
1 tbsp poppy seeds
7-8 cashew nuts
1 tsp garam masala
1/2 cup curd (whipped)
1 bunch coriander leaves
1 bunch mint leaves
1 tsp cumin seeds
2 bay leaves
4 tbsp oil
Salt, to taste
Method:
Grind together green chillies, poppy seeds and cashew nuts to a fine paste and keep aside.
Grind together coriander leaves and mint leaves and keep the paste aside.
Marinate mutton in curd and coriander-mint paste for 45 minutes.
In a pan heat oil and add cumin seeds, bay leaves and onions. Fry till onions are transparent. Add ginger garlic paste. Fry till brown.
Add poppy seeds, cashew paste and salt. Fry for a couple of minutes.
Now add the mutton and cook till the oil leaves the pan.
Add a cup of water, cover and cook on a low flame till the mutton is tender.
Add the spinach puree and coconut milk and mix well. Cook for 5 minutes on a low flame & add garam masala. Serve hot with rice or chapattis.
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