Ingredients

1⁄2 kg mutton
2 large onions, sliced
4 cloves
3 cardamoms
1 inch cinnamon stick
1 tsp ghee
2-3 large bunches (250gms) spinach leaves
1bay leaf
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp garlic paste
1 tsp ginger paste
 1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp lime juice
Salt to taste

Procedure

Preheat a 16cm Regular unit on medium till the Thermo indicator reaches 20 degree mark. Add the cumin and coriander seeds. Toast for just a few seconds, then grind them into a fine powder and keep it along with the turmeric and chilli powder. In the same unit add 1 tsp ghee/ oil followed by the cinnamon, cloves, cardamom and sliced onions.

Fry the onions till golden brown. Remove and grind into a paste. Wash and drain the mutton pieces well. Preheat a 24cm Regular unit on medium till the Thermo indicator reaches the green mark. Drop the mutton pieces and roast them for a few minutes till the meat begins to release the fat, then add the bay leaf along with the garlic and ginger paste.

Fry for a minute or so then add the onion paste followed by the powdered spices. Fry for 1-2 minutes then add 3 tbsp of curds, 4 tbsp of water and salt to taste. Cover and cook on low heat till the mutton is cooked approximately 40-45 minutes. In the meanwhile wash the greens and place them in any suitable unit. Cover and cook on low heat till the Thermo indicator reaches 80 degree mark.

Remove the cooked spinach and grind them into a smooth paste. Once the mutton is completely cooked, add the spinach paste followed by 1 tsp lime juice. Simmer for a few minutes more, adjust all the seasonings and remove form the stove. Serve hot with a roti/ chapati of your choice.

Servings

4 cups (1 cup per serving)

Nutrients

Approx. calories per serving: 287 kcal