A delicious lamb curry with the versatile spinach. A dish that you could make for your pot-lucks, house parties or game nights. The unique blend of spices, lamb and greens makes it a favourite all of at home. Unlike other lamb curries, ginger is not used in this recipe.
Ingredients:
Mutton – 1/2 kg
Small potatoes – 3 (boiled and peeled)
Palak – 1 bunch
Methi leaves – 2 small bunches
Onion – 2 big (chopped)
Tomatoes – 2 medium
Lime – 1/2
Water – 2 cups
To Grind:
Green chillies – 6
Kashmiri chillies – 5 (not spicy)
Cumin seeds – 1 tsp
Green Corianderleaves – 1/2 cup
Mustard – 1 tsp
Coriander seeds – 1 tbsp
Cardamom – 4
Cloves – 5
Cinnamon – 2 inch piece
Garlic – 1/2 pod
Salt to taste
Oil – 1 tbsp
Preparation:
Wash and clean the mutton and keep it aside.
Clean and chop the palak and methi leaves and keep it aside. Boil potatoes separately and dice them. Saute the diced potatoes in little oil until they are cooked. Remove and keep it aside.
Grind the items mentioned under ‘to grind’ and keep it aside.
In the same pan, add little oil and saute the onions until they are well browned. Add the tomatoes and saute for 2 minutes. Then, add the mutton pieces and fry until the masala dries up. Now, add the ground masala and saute until the raw smell goes away. Make sure it does not stick to the bottom of the pan and burn. When you start to get a nice aroma, add the chopped palak and methi leaves and saute until it is reduced to a pulp.
Add 2 cups of water and salt to taste. Transfer it to a pressure cooker and cook for 4 whistles and on low flame for 20 minutes or until the meat is tender.
Lastly, add the potatoes and juice of 1/2 lime to it. Serve hot with chapathi or rice.
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