foodatarian.com

Ingredients:
250 gms mutton (goat or lamb), chopped,
1 cup thick spinach puree, (1 green chilli added)
1 large onion, ground to paste,
3 tsp ginger-garlic paste,
1/2 cup yoghurt/curd, well beaten,
2 tbsp tomato puree,
2 bay leaves (tejpatta),
2-3 cloves (laung),
4-5 peppercorns (kali mirch),
1/4 tsp turmeric powder (haldi),
1 tsp red chilli powder,
1/2 tsp coriander powder (dhania),
1/2 tsp cumin powder (jeera),
2 tsp mutton or chicken or garam masala,
Salt to taste,
Water,
Oil for frying.

Method:
Wash and clean the mutton pieces. Marinate the mutton with some salt, 1/2 tsp red chilli powder, turmeric powder, 2 tbsp
yoghurt and 2 tsp ginger-garlic paste, for 2 hours or more. Then heat some oil in a pressure pan, add bay leaves, cloves,
peppercorns, fry for 2 minutes. Then add the onion paste and saute on medium flame for few minutes till it changes its
color. Then add ginger-garlic paste, fry for a minute, add tomato puree and cover and cook for 2 minutes. Then add the
spinach + green chilli puree. Mix well and cook for 2 minutes. Now add beaten yoghurt and marinated mutton. Mix properly, add coriander powder, cumin powder and garam masala, mix well, add some water, cover and cook upto 3-4 whistles. If you are not using a pressure pan, then cover and cook till the mutton is soft and tender. Garnish with some cream or yoghurt.