July 29, 2012 Posted by Shweta Shanbhag
1. Blend 1 cup coriander leaves, 5-6 cloves of garlic, 1 inch ginger, handful of mint leaves and 2 green chillies in a mixer. Add salt and marinate 1/2 kg mutton for at least an hour before cooking.
2. Take 1 tsp ghee and 1 tsp oil in a pressure cooker. When hot, add 1 bay leaf, 3-4 cloves, 1 inch cinammon, 1 cardamom, 1 tsp cumin seeds and saute till the cumin splutters. Add 1 big onion finely chopped and saute till pink.
3. Add 2 medium tomatoes finely chopped and saute till mushy. Add the mutton and saute for some time till the raw taste of ginger garlic goes away. Now add 2 cups of water to the pressure cooker, close the lid, add the weight and cook for 4-5 whistles.
4. Remove the lid when the pressure is off and add 2 cups of finely chopped spinach and 1 tsp kasoori methi and cook till the spinach is well cooked.
Serve hot with chappatis. You can add more water in case you need a gravy to go with rice.