450g mutton
800g spinach, chopped
150g each, chopped onion and tomato
15g each, ginger and garlic, ground to paste
1/2 tsp each, coriander, cumin, garam masala and red chilli powders
1/4 tsp turmeric powder
100ml ghee or oil
Ginger juliennes and tomato slices, for garnishing
Salt, to taste
Method:
- Clean, wash and pat dry mutton thoroughly. Boil spinach in 50ml water for five minutes. Drain and grind to a smooth paste.
- Heat oil in pressure cooker and fry onion till golden brown. Add ginger-garlic paste and chilli powder. Fry for 2-3 minutes and add tomato, the remaining spices and salt.
- Cook till oil separates. Add the mutton and mix till well coated with the masala. Let it cook for seven minutes. Add one cup water and cover the cooker with the lid. Cook on maximum heat till pressure builds up inside the cooker. Reduce to moderate heat and cook for 10 minutes.
- Allow the cooker to cool on its own before opening. Add spinach paste to the cooked mutton and simmer on low heat for a few minutes. Remove in a plate and garnish with tomato and ginger juliennes.
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