1/2 kg of Mutton
12 groups of Spinach (Palak) (finely hacked)
4 medium Tomatoes
4 Onions (finely hacked)
2 tsp of Ginger Root(ground)
2 tbsp New Coriander Leaves (finely hacked)
4 Black Pepper
2 tsp Coriander Powder
2 tsp Red Chili Powder(or to taste)
Salt to taste
3 tsp Ginger Paste
3 tsp Garlic Paste
6-8 tbsp Cooking
1 tsp Roasted squashed cumin
5-6 Green chilies
2-3 tbsp Cream
2 tbs. Corn or Wheat flour
In a pot include lamb and water, cook until it gets delicate. (Include water whenever required)
In another pot include spinach, fenugreek and 3-4 green chilies, stew for 08-10 minutes, expel the cover and mix it well. Keep it aside.
In a dish heat oil, include onion and ginger garlic glue, sauté for 2 minutes.
Add tomatoes and cook for 2 additional minutes.
Add red stew powder, coriander powder, roaster squashed cumin, salt, turmeric and 2 green chilies and cook for 1-2 minutes.
Add sheep with stock, spread the top and cook for 4-5 minutes on medium fire.
Add spinach blend, blend it well. Spread the top and cook it for 5-6 minutes on medium high fire. Add cream, garam masala, blend it well.
Garnish it with green chilies.
Planning Time:15 minutes
Cooking Time:1-1:15 hours