Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teaspoon | Chilly Powder, Red | |
| 4 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | chopped fine |
| 1 | Teaspoon | Coriander Powder | |
| 1 | Teaspoon | Ginger | Grated |
| 2 | Teaspoon | Ginger Garlic Paste | |
| 250 | Grammes | Mutton | |
| 2 | Medium | Onions | chopped |
| 3 | Bundles | Palak Baji | spinach chopped |
| Few | Pepper Corns | ||
| Little | Salt | to taste | |
| 2 | Medium | Tomatoes |
Method
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.
Wash meat cleanly and add to the pan. Stir for a minute.
Add a little salt and enough water.
Close the pressure pan and allow the meat to cook till 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, chilly powder, ginger 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 till tomatoes and Spinach is done and the water is 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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