Ingredients:
- 1 tbsp garlic paste
- 5 green chillies chopped
- 2 bay leaves
- 500 gms spinach
- salt to taste
- 1 tblsp garam masala whole
- 4 tblsp oil or ghee
- 1 tsp red chilli powder
- 1 tblsp ginger paste
- 500 gms mutton
- 1 tsp cumin seeds
- 1 cup onions sliced
Method:
- Wash the spinach leaves properly at least 3-4 times in water.
- Boil spinach in salted boiling water for one minute.
- Remove the water and grind it along with green chillies to a rough paste.
- Clean, wash and cut lamb (mutton) into small even sized pieces.
- Heat up oil / ghee in a thick base wok / pan.
- Mix in bay leaves, whole garam masala and cumin seeds.
- When cumin seeds begin to get dark, mix in cut onions.
- Stir fry till onions are translucent.
- Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
- Stir fry on high flame and keep stirring constantly for few minutes.
- Mix in three cup of water and bring the flame to medium.
- Keep cooking covered , stir frying occasionally until lamb is almost done.
- Mix in salt and spinach paste and stir fry till lamb is fully mixed with spinach and tender.
- Mutton takes some time to cook so make sure mutton is properly cooked.
- Serve the unique greens and non-veg combination
- It can be taken with chapatis or parathas. It can be also used as stuffing for sandwiches.
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